Recipe#10526

Title: Salzburg

Newsgroups: rec.food.recipes 
 From: thisbe5@aol.com 
 Subject: Salzburger Nockerln 
 Message-ID: <9403041639.tn247948@aol.com> 
 Date: Fri, 04 Mar 94 16:39:53 EST 

There are several ways of preparing this famous sweet, properly
 known as Salzburger Nockerln.  One not very simple, but traditional,
 way is to cook them on top of the stove, turn them over (which
 calls for a certain dexterity) and finish them in the oven.  Perhaps
 that explains why the simpler method, in which the Nockerln are
 entirely baked in the oven, is more popular.
 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.