SALZBURGER NOCKERLN
Steps:
- Preheat the oven to 400 degrees F.
- Pour the warm raspberry jam into a 7 by 11-inch baking dish. In a medium sized mixing bowl, whisk together 1 ounce of sugar, and tapioca flour. Add the egg yolks, Grand Marnier, orange zest and lemon zest. Whisk until light in color.
- In an electric mixer, fitted with a wire whisk, beat together the egg whites and 1 ounce of sugar to soft peaks. Then, add the remaining 5 ounces of sugar in a slow, steady stream and continue to whip to stiff peaks.
- Stir 1/3 of the meringue into the egg yolk mixture to blend. Fold in the remaining meringue and continue to gently mix until well blended.
- Spoon into 3 equal mounds over the raspberry jam, shaping to resemble the 3 mountains of Salzburg. Bake for 12 to 15 minutes, until golden and risen like a souffle. Serve immediately with extra raspberry jam and Creme Anglaise.
- In a small saute pan, combine 6 ounces of raspberries, sugar, orange juice and lemon juice. Bring to a boil and cook for about 3 minutes, whisking vigorously to break apart the raspberries. The mixture should resemble a loose jam. Remove from the heat and add the remaining 6 ounces of raspberries, stirring gently until well coated.
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Zakaria Morgan
[email protected]These Salzburger Nockerln were the perfect dessert for my Austrian-themed dinner party.
Akpevwe God win
[email protected]I've never had Salzburger Nockerln before, but I'm glad I tried this recipe. They were amazing.
Sakina Akter
[email protected]I'm not much of a baker, but I was able to make these Salzburger Nockerln without too much trouble. They turned out great!
Kailash Parbat
[email protected]These Salzburger Nockerln were a bit challenging to make, but they were worth the effort. They were absolutely delicious.
Nonhlanhla Maphumulo
[email protected]I'm not sure what I did wrong, but my Salzburger Nockerln turned out really dense and heavy.
samred bishwkarma
[email protected]These Salzburger Nockerln were a bit too sweet for my taste, but my husband loved them.
Jibon100 Jibon100
[email protected]I'm not a fan of dumplings, but I thought I'd give these Salzburger Nockerln a try. I was pleasantly surprised. They were light and fluffy, and the flavor was amazing.
Gudah Arshley
[email protected]These Salzburger Nockerln were a bit time-consuming to make, but they were worth the effort. They were absolutely delicious.
jack burns
[email protected]I made these Salzburger Nockerln for my family, and they loved them. They said they were the best dumplings they had ever had.
Geneva Reed
[email protected]These Salzburger Nockerln were the perfect dessert for my Austrian-themed dinner party. They were a big hit with my guests.
Ta annabi Rahama
[email protected]I followed the recipe exactly, but my Salzburger Nockerln didn't look anything like the pictures. They were more like pancakes than dumplings.
Ckzoemya Cuevas
[email protected]I've made Salzburger Nockerln many times before, and this recipe is by far the best. The Nockerln were light, fluffy, and had a wonderful flavor.
KADER SHIKDER
[email protected]I'm not sure what I did wrong, but my Salzburger Nockerln didn't turn out right. They were flat and dense.
Cricket Revolute
[email protected]The Salzburger Nockerln were a bit dense and dry, but the flavor was good.
Fayaz Muhammad
[email protected]These Salzburger Nockerln were a bit too sweet for my taste, but they were still very good.
Daniel Njenga
[email protected]I'm not much of a baker, but I was able to make these Salzburger Nockerln without too much trouble. They turned out great!
Md Sefat
[email protected]This recipe was a bit challenging, but the results were worth it. The Salzburger Nockerln were beautiful and delicious.
adewale james
[email protected]These Salzburger Nockerln were a hit at my dinner party! They were light, fluffy, and had a wonderful flavor. My guests raved about them.