*  Exported from  MasterCook  *
 
                            SALZBURGER NOCKERLN
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Desserts                         Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       ts           Unsalted butter
    4       ts           Currant or grape jelly
                         Whites of 9 large eggs, at
                         -room temperature
      1/2   c            Vanilla sugar
                         Zest of 1/2 lemon, grated
                         Yolks of 4 eggs
      1/4   c            Granulated sugar
      1/2   c            Sifted all purpose flour
 
   1.  Preheat the oven to 450 degrees F.
   
   2.  Place four 9-inch oval au gratin dishes (or one large oval glass
   lasagna pan) on a baking sheet.  In each small dish place 1 teaspoon of
   butter and 1 teaspoon of jelly.  (If you are using a lasagna pan, smear the
   bottom with the butter and then with the jelly.
   
   3.  Combine the egg whites, vanilla sugar, and lemon zest in a large metal
   bowl.  Beat with an electric mixer at high speed until stiff peaks form.
   
   4.  Beat the egg yolks with the granulated sugar.  Gently fold the egg
   yolks and flour into the meringue.  Use a spatula to place three large
   mounds of the mixture into each au gratin dish. Smooth the surface of each
   and bake for 8 minutes, until puffed and golden.
   
   5.  Serve immediately.  This is especially good with Vanilla Sauce, warm
   Chocolate Sauce, or cold Strawberry Sauce (recipes separately).
   
   Serves 4.
   
   From:  VIENNESE CUISINE - THE NEW APPROACH by Peter Grunauer and Andreas
   Kisler.  ISBN 0-385-27999-X.  Doubleday, New York. 1987
   
   Posted by:  Karin Brewer, Cooking Echo, 9/92
  
 
 
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