Austrian · Dessert
Salzburger Nockerl
- Intermediate
- 20 min
- roughly 2 of 4 for cost
- Vegetarian
Leads with richness that coats and comforts, a floral thread lifting the aroma, with a clean, bright snap.
Ingredients
- 6 egg whites, at room temperature
- 3 egg yolks
- 90 g caster sugar
- 30 g plain flour, sifted
- 5 ml vanilla extract
- zest of 1 lemon
- 2 g fine salt
- 15 g unsalted butter
- 80 ml double cream
- 30 g redcurrant preserve
- 15 g icing sugar, to dust
Equipment
Grater / zester
The skills inside
Allergen screen
Found: gluten · dairy · egg
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Butter a shallow oval dish, pour in the cream, dot it with the preserve and set it in the oven at 220C (425F) to heat while you whisk.
- Whisk the whites with the salt to soft peaks, then rain the sugar in over a minute and beat only until the foam is glossy and holds a peak that bends at the tip.
- Whisk the yolks with the vanilla and zest, then fold them and the sifted flour into the meringue in three additions, stopping the second the streaks vanish.
- Heap three tall peaks into the hot dish and bake 10 minutes to 12 minutes, until the ridges are browned and the insides still creamy, then dust with icing sugar and carry it straight to the table. 10 min
How to tell it is going right
This dish has no standard of its own yet. It is judged on the technique it exercises: checked at the pan, while there is still something to be done about it.
Whipping a meringue 40 recipes
- Bowl and whisk are clean and dry with no trace of fat or yolk. Grease prevents the foam outright, and there is no recovering a bowl that had it partway through.
- The sugar went in gradually once the whites were already foaming, rather than all at once at the start.
- No grit: a little rubbed between finger and thumb feels smooth, so the sugar has dissolved into the foam rather than sitting in it.
- Stiff peaks means the tip stands with a slight bow when the whisk lifts, and the bowl can be tipped without the mass moving in it.
- Glossy and smooth rather than chalky or dull, with no liquid gathering underneath it in the bowl.
Where it goes wrong It was whipped past stiff peaks. A minute beyond glory the protein network tightens and tears, the foam turns grainy and matte, water weeps out beneath it, and folding that into anything gives a mixture that collapses on the way to the oven.
At the Table
- The Pour
- Moscato d’Asti
- Also Right
- Late-harvest Riesling
- From the Taps
- Witbier
- Zero-Proof
- Sparkling elderflower
Citrus desserts need a wine sweeter than they are, with acid enough to keep up: light, frothy, and low-proof wins.
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