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Print this recipe   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. Add your favorite pastry recipe to our collection   © 2001-2008 BakingBits.com All rights reserved.   TidBits Special Requests For anyone on an egg-free diet these recipes are sure to please. Cocoa Fudge Cookies Apple Muffins Wacky Cake Banana Bread Mango Crisp Surprise Cookies What's New Virtually fat free, these Low Fat Banana Scones are made without any added fat but the yogurt, cinnamon and banana give them lots of flavor. Taste This! Whoopie pies have been a New England tradition for years. Now, get them delivered straight to your door when you order from Wicked Whoopies.