Salzburger Nockerl Recipe Video
Ingredients
| Heavy cream | 1⁄4 Cup (4 tbs) | |
| Bottled wild lingonberry sauce | 1⁄4 Cup (4 tbs) | |
| Egg whites | 5 Large | |
| Salt | 1⁄8 Teaspoon | |
| Granulated sugar | 1⁄2 Cup (8 tbs) | |
| All purpose flour | 1 Tablespoon | |
| Egg yolks | 3 Large | |
| Pure vanilla extract | 1 Teaspoon | |
| Confectionerâs sugar | 1 Tablespoon (For Dusting) |
Nutrition Facts
Serving size
Calories 390 Calories from Fat 76
% Daily Value*
Total Fat 9 g13.2%
Saturated Fat 4.5 g22.7%
Trans Fat 0 g
Cholesterol 159.4 mg53.1%
Sodium 535.8 mg22.3%
Total Carbohydrates 43 g14.5%
Dietary Fiber 0.1 g0.41%
Sugars 38.8 g
Protein 32 g63.8%
Vitamin A 7.7% Vitamin C 0.15%
Calcium 4.8% Iron 3%
*Based on a 2000 Calorie diet
Directions
Put egg whites and salt in a bowl, then set bowl in a larger bowl of hot water and stir white to warm to room temperature (1 - 2 minutes). Remove from hot water. Beat egg whites with an electric mixer at high speed until they just form soft peaks, then beat in granulated sugar, one 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 souffle, bake 5 minutes more. Dust lightly with confectioners sugar and cool 5 minutes before serving.
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