SALZBURGER NOCKERL
Categories Mixer Berry Dairy Egg Fruit Dessert Bake Quick & Easy Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 (dessert) servings
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Pour cream into a 9-inch pie plate or shallow gratin dish and spoon lingonberry sauce into cream in dollops (it will be sparse).
- Put egg whites and salt in a bowl, then set bowl in a larger bowl of hot water and stir whites to warm to room temperature, 1 to 2 minutes. Remove from hot water. Beat whites with an electric mixer at high speed until they just form soft peaks, then beat in granulated sugar, 1 tablespoon at a time, beating until whites just form stiff, glossy peaks. Sprinkle flour over meringue and fold in gently but thoroughly. Whisk together egg yolks and vanilla in a small bowl, then fold into whites gently but thoroughly.
- Spoon large dollops of meringue onto cream mixture and bake until golden brown and set, 13 to 15 minutes. If you prefer a less creamy soufflé, bake 5 minutes more. Dust lightly with confectioners sugar and cool 5 minutes before serving.
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tope abraham
[email protected]These were absolutely delicious! I'm so glad I tried this recipe.
Masoom Larka
[email protected]I'm not sure what went wrong, but my Salzburger Nockerl turned out more like a pancake than a soufflé.
Kayla Martin
[email protected]These Salzburger Nockerl were amazing! I'll definitely be making them again.
Estery Banda
[email protected]These were a bit dense and dry. I think I overcooked them.
gatcha stuck
[email protected]I made these for my family and they loved them! They're so light and fluffy.
Jason Juana
[email protected]These were a bit too eggy for my taste, but overall they were still good.
Gyanendra
[email protected]I'm not a huge fan of sweets, but I really enjoyed these Salzburger Nockerl. They're not too heavy or cloying.
Dahir Cumar
[email protected]These were a bit more work than I expected, but they were worth it. They're so beautiful and delicious.
Thales Ueti
[email protected]I've never had Salzburger Nockerl before, but I'm definitely a fan now. They're so light and fluffy.
Claudia McCarthy
[email protected]These are the perfect dessert for a special occasion. They're elegant and delicious.
Purplix_
[email protected]I'm not sure what I did wrong, but my Salzburger Nockerl turned out flat and rubbery.
Dustin Borden
[email protected]These were delicious! I served them with a dollop of whipped cream and fresh berries.
Christian Dookieram
[email protected]I had a hard time getting the Nockerl to rise properly. They ended up being a bit dense.
Nourhan Abd elhade
[email protected]These Salzburger Nockerl were a bit too sweet for my taste, but they were still very good.
Flori Cel
[email protected]I've made this recipe a few times now and it always turns out great. It's my go-to dessert when I'm entertaining guests.
Hadi Facts
[email protected]These are the best Salzburger Nockerl I've ever had! The recipe was easy to follow and the results were stunning.
Rana Khalid
[email protected]I was a bit intimidated to make these at first, but they turned out to be surprisingly easy. I followed the recipe exactly and they came out perfect.
Shawn Wood
[email protected]These Salzburger Nockerl were a hit at my dinner party! They were light and fluffy, and the flavor was amazing. My guests couldn't get enough of them.