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Salzburger Nockerl

A traditional Austrian meringue dessert.

3 eggs, separated
3 tbsp butter
3 tbsp powdered sugar
1 tsp flour
2 tbsp milk

Beat egg whites until very stiff, set aside. Beat butter, sugar and egg yolks until very creamy. Very gently fold the egg whites and flour into the egg mixture. Heat the milk to very hot and pour it into an ovenproof omelet pan. Drop the soufflé mixture in three large ‘blobs’ into the pan. Make the blobs high rather than wide and set them a little apart. Bake them at about 400 degrees, about 10 minutes, until the tops are golden brown. The center should be light and creamy, the outside golden brown and puffed.

Makes two servings.

 

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