German cuisine · Desserts & Sweets

Salzburger Nockerl

Three airy mounds of vanilla meringue, baked over berries just until golden on top.

Ingredients · for 4 servings

• 6 egg whites
• 3 egg yolks
• 60g sugar
• 1 tbsp flour
• 1 tsp cornstarch
• 1 vanilla pod
• 1 pinch salt
• 20g butter
• 3 tbsp milk
• 150g berries
• 1 tbsp icing sugar

Instructions

1. Preheat the oven to 200°C conventional heat, grease an ovenproof dish with the butter, pour in the milk and scatter the berries over it.
2. Slit the vanilla pod lengthwise and scrape out the seeds; mix the flour and cornstarch and have them ready – from here everything needs to move quickly.
3. Whisk the egg whites with the salt, slowly sprinkling in the sugar, until a very stiff, glossy meringue with firm peaks forms.
4. Stir the egg yolks with the vanilla seeds, fold into the meringue, and finally fold in the flour mixture with just a few strokes – the less you stir, the airier the mixture stays.
5. Use a spatula to mound three large peaks into the prepared dish and slide it straight into the hot oven.
6. Bake for 8–10 min. until the peaks are golden brown and the inside is still creamy, dust immediately with icing sugar and serve without delay – they collapse quickly.