Salzburger nockerl
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Salzburger nockerl
  New York  
Last updated 6/12/2012 12:56:45 AM. Recipe ID 19071. Report a problem with this recipe.
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      Title: Salzburger nockerl
 Categories: Desserts, Masterchefs, New york, V79
      Yield: 4 Servings
      4 ts Jelly, currant OR other
      4 tb Cream, whipping
      2 tb Butter, unsalted, cut in
           -- 4 pieces
      9 lg Eggs, whites only
    1/2 c  Sugar
    1/2 ts Vanilla
    1/2 lg Lemon, juice of
      4 lg Egg yolks
    1/2 c  Flour, all purpose,
           -- sifted
       Preheat oven to 450 F. Place 4 shallow 9-inch oval gratin dishes
  on a baking sheet.  In each, put 1 teaspoon of jelly, 1 tablespoon of
  cream and 1 piece of butter.
       In a mixer, beat the egg whites on medium-high speed until they
  form soft peaks.  Gradually add vanilla sugar and lemon juice and
  continue to beat until stiff and shiny.
       Use a large rubber spatula to gently fold egg yolks and flour
  into the beaten whites.  Use a spatula to transfer 3 large mounds of
  the mixture to each of the baking dishes; shape and smooth them.
  Bake until puffed and golden (about 8 minutes.)
       Serve immediately.

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Recipe ID 19071 (Apr 03, 2005)

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