Salzburg Dumplings

For the Salzburger Nockerln, separate the eggs cleanly so that there is guaranteed to be no yolk in the egg whites.

Preheat the oven to 200°C convection oven. Beat with a hand mixer until stiff, gradually adding the granulated sugar.

Mix the egg yolks with the vanilla sugar and fold into the beaten egg whites. Then carefully stir in the flour little by little.

Melt the butter and brush a baking dish well with it. Spread the Salzburger Nockerln in the form of a pyramid (it works best with a pastry card) and bake in the oven for about 10 minutes until they have a nice golden brown color.

Preparation Tip:

If you would like to vary the Salzburger Nockerln a little, add some strawberry or apricot jam to the bottom of the greased mold. This way, the dumplings have a sugary sweet base.

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