Salzburg sweet soufflé

Name: Salzburg sweet soufflé
Total time: 25 min
Yield: 3
Cuisine: Austrian
Ingredients: 200 g Egg, without shell; 55 g Sugar; 20 g Plain wheat flour; 10 g Butter; 40 g Whole milk; 4 g Vanilla extract; 10 g Icing sugar; 2 g Lemon zest

Three soft peaks of baked vanilla meringue, served straight from the oven.

Estimated total time: 25 minutes3 portionsAbout 240 kcal per portion

Salzburger Nockerl — real photograph of the prepared dish — Photo: Tourismus Salzburg - original uploader was Salzburg at de.wikipedia · CC BY-SA 3.0 · Photo source. Representative real dish photograph; home recipe ingredients, garnishes, and plating may differ. Resized and JPEG-compressed for display.

Ingredients for 3 portions

200 g Egg, without shell
55 g Sugar
20 g Plain wheat flour
10 g Butter
40 g Whole milk
4 g Vanilla extract
10 g Icing sugar
2 g Lemon zest

Method

Heat oven to 200°C conventional. Butter a small oval baking dish and pour in milk. Separate eggs, keeping 50 g yolk and all whites; reserve extra yolk for another use.
Whisk egg whites to soft peaks, gradually add sugar and beat until glossy and firm.
Mix measured yolk with vanilla and lemon zest and gently fold into the whites, then sift over flour and fold briefly.
Spoon into three high peaks in the dish. Bake for 10–12 minutes until golden with a just-set centre. Dust with icing sugar and serve immediately.

Use pasteurised eggs for a softly set centre. The listed egg weight conservatively counts the whole eggs even though some yolk is reserved.

Salzburger Nockerl

Allergens and ingredient checks

Listed allergens: eggs, gluten, milk. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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