Salzburger Nockerl is an extraordinary creation that looks like the mountains near Salzburg, Austria, with big white peaks of meringue sitting on a bed of butter and grape (or currant) jelly. Simply outstanding.
- 4 teaspoons unsalted butter
- 4 teaspoons currant or grape jelly
- whites of 9 large eggs, at room temperature
- 1/2 Cup vanilla sugar
- zest of 1/2 lemon, grated
- yolks of 4 eggs
- 1/4 Cup granulated sugar
- 1/2 Cup sifted all purpose flour
- 1/4 Cup powdered sugar
- Preheat the oven to 450 degrees F.
- Place four 9-inch oval au gratin dishes (or one large oval glass lasagna pan) on a baking sheet.
- In each small dish place 1 teaspoon of butter and 1 teaspoon of jelly. (If you are using a lasagna pan, smear the bottom with the butter and then with the jelly.
- Combine the egg whites, vanilla sugar, and lemon zest in a large metal bowl. Beat with an electric mixer at high speed until stiff peaks form.
- Beat the egg yolks with the granulated sugar. Gently fold the egg yolks and flour into the meringue. Use a spatula to place three large mounds of the mixture into each au gratin dish. Smooth the surface of each and bake for 8 minutes, until puffed and golden.
- Dust the tops of each 'peak' with powdered sugar using a small fine sieve to resemble snow capped peaks. Serve immediately.
- This is especially good with Vanilla Sauce, warm Chocolate Sauce, or cold Strawberry Sauce.
From: VIENNESE CUISINE - THE NEW APPROACH by Peter Grunauer and Andreas Kisler.