Meringue -Saltzburger Nockerln

Travel Food Recipes

From the Hotel Goldener Hirsch in Salzburg. Nockerln are one of those fantasy confections - a very special meringue. It is a pretty quick process, if you use the right equipment to beat the yolks. But please fold the mixture into the whites carefully by hand unless you are a real expert. SALZBURGER NOCKERLN Warm slightly a 12" gratin dish and brush it lightly with butter. Beat 5 egg whites until almost stiff, gradually add 3 tablespoons sugar, and beat until stiff. Sprinkle 1 tablespoon flour over the whites and fold it in gently. Beat 3 egg yolks with the grated rind of 1 lemon and fold the mixture gently but thoroughly into the whites. Quickly divide the mixture into 4 large portions and arrange the portions in the buttered dish. Smooth the sides with the back of a spoon and shape the Nockerln into the highest possible peaks. Bake the Nockerln in a moderately hot oven (395 degrees) for 15 minutes, or until they are lightly golden. Sprinkle the tops with powdered sugar.

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