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Salzburger Nockerln

List of Ingredients




This wonderful, showy dessert is native to Austria. It's elegant and inexpensive, but must be made at serving time. Guests enjoy watching the production, so invite them into the kitchen.

5 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
1/4 teaspoon vanilla
4 egg yolks
3 tablespoons flour
2 tablespoons milk
3 tablespoons butter or margarine
Sugar or shaved chocolate or both

Recipe



Beat egg whites with cream of tartar till stiff peaks form. Slowly add sugar while beating till whites are stiff and satiny. Stir in vanilla. Beat egg yolks till fluffy. Blend in flour. Fold egg yolk mixture into whites till blended. Bring milk and butter to boil in an 8-inch heatproof skillet or oval skillet of comparable size. Reduce heat. Spoon in egg mixture, making 4-5 mounds. Continue to cook over medium-low heat, about 6 minutes in all, or till bottom of mixture is brown and egg is set. Meanwhile, heat broiler. Place pan 6 inches from flame and broil 2-3 minutes or till golden. Watch carefully. Sprinkle with sugar and/or shaved chocolate and serve. Serves 4.