Salzburgian Puffballs with Vanilla
Salzburgian puffballs with vanilla is a recipe featuring fresh ingredients from the egg category. Try this and other recipes from Spoonsparrow!
Ingredients
- 7 egg whites
- 50 g powdered sugar
- 4 egg yolks
- 0.5 vanilla bean (pulp)
- 40 g flour
- 10 g cornstarch
- 30 g Butter
- 2 tbsp vanilla sugar
- powdered sugar (for dusting)
Instructions
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1.
Preheat the oven to 200°C (392°F) with upper and lower heat. Whisk the egg whites in a large bowl until very stiff, gradually adding powdered sugar. Beat until glossy and firm.
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2.
Whisk the egg yolks with remaining powdered sugar and vanilla pulp. Fold in 3 tbsp of meringue mixture. Add the rest of the meringue, sift flour and cornstarch over it, and gently fold in. Grease an oval baking dish with butter and sprinkle with vanilla sugar. Using a spatula, shape four pyramid‑shaped puffballs from the batter and place them side by side in the dish.
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3.
Bake on the middle rack for 10–12 minutes until golden brown. Dust with powdered sugar before serving.
