Salzburger Nockerln Recipes

Steps:

• Preheat the oven to 350 degrees F. In a medium-sized mixing bowl, break the egg yolks up with a fork and stir in the vanilla and lemon peel. Sprinkle the flour over the yolk mixture.
• In another bowl, using a wire whisk or rotary or electric beater, beat the egg whites with a pinch of salt until they cling to the beater. Add the sugar and bet until the whites form stiff, unwavering peaks. With a rubber spatula, stir an overflowing tablespoon of the whites into the yolk-and-flour mixture, then reverse the process and fold the yolk mixture into the rest of the egg whites, using an over-under cutting motion instead of a mixing motion. Don't overfold.
• Generously butter an oval or oblong 8 by 10 inch baking dish attractive enough to serve from. Using the rubber spatula, make 3 mounds of the mixture in the dish. Bake the Nockerl in the middle of the oven 10 to 12 minutes, or until it is lightly brown on the outside but still soft on the inside. Sprinkle with confectioners' sugar and serve immediately.

Steps:

• Preheat the oven to 450 degrees
• Place four 9" oval au gratin dishes (or one large oval glass/ceramic lasagna dish) on a baking sheet.
• In each small dish place 1 teaspoon butter and 1 teaspoon preserves. (If you are using a lasagna pan, smear the bottom with the butter and then with preserves.).
• Combine egg whites, vanilla sugar, and lemon zest in a large metal bowl. Beat with an electric hand mixer at high speed until stiff peaks form.
• Beat egg yolks with granulated sugar. Gently fold the egg yolks and flour into the meringue. Use a spatula to place three large mounds of the mixture into each au gratin dish. Lightly smooth the surface of each peak and valley.
• Bake for 8 minutes, until puffed and golden.
• Dust with confectioners' sugar and serve immediately.

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.