Salzburger Nockerl
Directions
- 1Divide egg whites and yolks.
- 2Preheat the oven to 200 °C static.
- 3Generously butter a shallow baking dish (19 × 27 cm).
- 4In a medium bowl, whip the 4 yolks with the granulated sugar and two pinches of salt (and vanilla pulp if desired) until the mixture is light, foamy, and well-aerated.
- 5Sift the flour over the mixture and gently fold it in with a spatula, without deflating the mixture.
- 6Set the yolk mixture aside, covered.
- 7In the bowl of a stand mixer or another large bowl, whip the 7 egg whites first at medium speed, then increase as they start to foam.
- 8As soon as foam appears, gradually add about half of the vanilla powdered sugar by spoonfuls.
- 9Continue whipping until a firm but shiny meringue is obtained.
- 10At this point, add the rest of the powdered sugar, whipping for only a few more seconds to stabilize.
- 11Meanwhile, place the empty baking dish in the lower part of the oven and leave it there for 5 minutes, while you complete the preparation.
- 12Add a third of the meringue to the yolk mixture to lighten it with a spatula.
- 13Then pour the yolk mixture into the meringue.
- 14Now use a whisk, not a spatula, with few movements: the mixture should not be homogeneous and should not lose volume.
- 15The final mixture should be voluminous, creamy, and well-supported.
- 16Using a dough scraper, place 3 mounds of cream in the hot baking dish, starting from the center, trying to give them a pointed shape.
- 17Bake immediately for 12-13 minutes without opening the oven door.
- 18Remove from the oven, immediately dust with powdered sugar, and serve immediately with ice cream, vanilla sauce, or red fruit jam.
Ingredients
- 7 albumi a t. ambiente
- 4 tuorli a t. ambiente
- 45 g zucchero semolato
- 135 g zucchero a velo vanigliato (setacciato)
- 35 g farina tipo 00 per Dolci | W 170 Grandi Molini Italiani
- 20 g burro
- zucchero a velo per servire
- confettura di frutti rossi per servire
- 2 pinches sale
- polpa di vaniglia
Equipment
ciotola mediaspatolaplanetariaciotola grandeteglia bassa (19 × 27 cm)fornofrustatarocco
Tips
- Do not overmix the two whipped masses (yolks and whites); incorporate them coarsely with a whisk.
- Bake immediately and do not open the oven door during cooking.
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