Salzburger Nockerl Rezept ohne Waage | luftig und leicht vom Konditormeister und Patissier

Prepare a small baking dish by greasing it with a little butter and warming it in the microwave.

Spread a thin layer of marmalade at the bottom of the greased dish and add a little cream on top.

Separate the eggs, placing the egg whites in a glass bowl and the yolks in two smaller bowls.

Use 2 egg yolks from the 4 eggs and keep the remaining yolks aside.

Add salt to the egg whites and whip them until they reach the right consistency.

Add homemade vanilla sugar (made with vanilla pods) to the whipped egg whites.

Once the egg whites are whipped, gently fold in the 2 egg yolks and lemon juice.

Add 2 tablespoons of flour to the mixture and quickly mix it in, finishing with a spatula to avoid deflating the egg whites.

Use a round dough scraper to portion the mixture and place it onto the edges of the baking dish, creating peaks.

Bake in the preheated oven until done, approximately 10 minutes, until they have a nice rise and fluffy texture.

Equipment Needed

Allergens