Salzburger nockerl (sweet dumplings) are very sensitive soufflés, which means you have to be very exact during preparation. The timing plays a large role. You have to wait for the nockerl and not the other way around: When the nockerl are ready, they should be enjoyed right away.
Ingredients
- 5 egg whites
- 2 teaspoons sugar
- 3 egg yolks
- 1 packet (about 2 teaspoons) vanilla sugar, or 1 teaspoon vanilla extract if unavailable
- 3 tablespoons all-purpose flour
- 1 teaspoon organic lemon zest
- 1 tablespoon butter and 2 teaspoons sugar for the pans
- confectioners’ sugar for dusting
How to Make It
- Preheat the oven to 360°F (180°C). Beat the egg whites and sugar until stiff. Just barely fold in the egg yolks, vanilla sugar or vanilla extract, flour, and lemon zest; there will still be yolk visible in the batter.
- Grease 4 soufflé dishes or ramekins with butter and sprinkle with sugar. Using 2 tablespoons, form 2 dumplings and place next to each other in each soufflé dish, so that peaks form.
- Place on the second oven rack from bottom and bake for 6–8 minutes until lightly golden but creamy on the inside. They collapse as soon as they cool, so immediately dust with confectioners’ sugar and serve.