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Salzburger nockerln

Yield: 4 Servings

Ingredients:

• 4 ts Unsalted butter
• 4 ts Currant or grape jelly Whites of 9 large eggs at -room temperature
• 1/2 c Vanilla sugar Zest of 1/2 lemon grated Yolks of 4 eggs
• 1/4 c Granulated sugar
• 1/2 c Sifted all purpose flour

Instructions:

1. Preheat the oven to 450 degrees F. 2. 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. 3. 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. 4. 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. 5. Serve immediately. This is especially good with Vanilla Sauce warm Chocolate Sauce or cold Strawberry Sauce (recipes separately). Serves 4. From: VIENNESE CUISINE - THE NEW APPROACH by Peter Grunauer and Andreas Kisler. ISBN 0-385-27999-X. Doubleday New York. 1987 Posted by: Karin Brewer Cooking Echo 9/92

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