Recipe · Salisburghese · Salzburg
Salzburger Nockerln
Salzburg's dessert, three domes of soft meringue browned in the oven and dusted with icing sugar, tracing the mountains around the city; it goes to the table straight from the oven
preparation
How it is made
Quantities are for 3 people. The steps are in the order you do them.
- heat the oven to 190 degrees
- butter an oval ovenproof dish, pour in the cream and warm it on the hob: it must be hot when you put the mixture in
- whisk the egg whites with the salt and the sugar, without overdoing it: they must stay soft
- quickly fold in the yolks, the vanilla sugar and the rum
- sprinkle the flour over the top and blend it in with the whisk, in short strokes, so that the foam does not collapse
- with a spatula, shape three large pointed mounds in the hot dish, side by side
- bake for ten to twelve minutes, until they are golden outside and still soft inside
- dust with icing sugar and bring to the table at once, before they sink; some people serve a raspberry sauce alongside
Other recipes
Same country first.
