Salzburger Nockerl
A classic Austrian dessert soufflé made with fluffy sweetened egg whites and served with lingonberry sauce and cream. These light, cloud-like dumplings are dusted with confectioners sugar for an elegant finish.
Ingredients
- •¼ cup heavy cream
- •¼ cup bottled wild lingonberry sauce or any fruit preserves or jam
- •5 large egg whites
- •¾ teaspoon salt
- •½ cup granulated sugar
- •1 tablespoon all-purpose flour
- •3 large egg yolks
- •1 teaspoon pure vanilla extract
- •2 tablespoon Confectioners sugar
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 400°F.
10 min
- 2.
Pour cream into a 9-inch pie plate or shallow gratin dish and spoon lingonberry sauce into cream in dollops (it will be sparse).
3 min
- 3.
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.
10 min
- 4.
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.
20 min
