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LOCATION: Recipes >> German >> Salzburger Nockerln 01

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Salzburg Dumplings

6 eggs, separated
1/4 cup sugar
6 tablespoons flour
seeds from 1/2 vanilla bean
3 tablespoons butter
Confectioners' sugar for dredging
An oval baking dish, 13 inches long

In a large bowl beat the egg whites to a snow, trickling in the
sugar as you do so. Slip the egg yolks in at the side of the bowl
and blend them with a little of the beaten egg white without them
touching the main part of it. Next, sprinkle the flour and the
vanilla seeds over the entire surface of the bowl and incorporate
them with a balloon whisk. This should be done as quickly as
possible in order not to lose volume. Melt the butter in the baking
dish, scoop up 6 Nockerln with a dough-scraper, arrange them in
the dish and bake for some 2 to 4 miutes in a preheated 425 degrees
F oven until a good light brown color. Sift confectioners' sugar
over the dumplings and serve quickly. Serves 4 to 6.

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