Salzburg Dumpling

For the Salzburger Nockerl, beat egg whites in a bowl until stiff. Stir in sugar and vanillin briefly. Remove a small amount from the beaten egg whites, mix well with the egg yolks and add again to the remaining beaten egg whites. Sift flour over it and fold everything in carefully.

From this mixture, which must be stiff and not run apart, put three dumplings in a pan with melted butter or margarine.

Let them turn golden brown on the bottom side. On two other sides also lightly brown and then bake in the pan at 175 ° C for about 5 minutes in the oven.

The dumplings should still be creamy on the inside.

If you like, you can sprinkle powdered sugar over the Salzburger Nockerl before serving.

Preparation Tip:

A classic Salzburger Nockerl recipe!

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