Salzburger Nockerl

Ingredients

• 5 egg whites
• 40 g powdered sugar
• 4 egg yolks
• 0.5 vanilla pod (scraped out the seeds)
• 20 g flour
• 10 g starch
• 30 g Butter
• 2 tbsp vanilla sugar
• powdered sugar for dusting

Instructions

1. 1.

   Preheat the oven to 200°C.

2. 2.

   Whisk the egg whites in a large bowl, gradually adding powdered sugar until glossy and stiff peaks form.

3. 3.

   Beat the yolks with remaining powdered sugar and vanilla seeds. Fold in 3 tbsp of meringue mixture, then add the rest of the meringue, sprinkle flour and starch over it, and gently fold together.

4. 4.

   Grease an oval baking dish with butter and dust with vanilla sugar.

5. 5.

   Using a spatula, shape four to five large mounds from the batter and place them side‑by‑side in the dish.

6. 6.

   Bake on the middle rack for 10–12 minutes until golden brown. Dust with powdered sugar before serving.