Salzburg Dumplings

Salzburg Dumplings
35 min.


for 4 servings
5 Egg whites
40 grams Powdered sugar
4 Egg yolks
Vanilla beans (slit)
20 grams Pastry flour
10 grams Cornstarch
30 grams Butter
2 tablespoons Vanilla sugar
150 milliliters Milk
Powdered sugar (for dusting)
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Preparation steps

Step 1/6

Beat egg whites in a large bowl until stiff, gradually add powdered sugar. Beat until mixture is white and makes peaks. 

Step 2/6

Whisk egg yolks with vanilla seeds and fold in 3 tablespoons of egg whites. Gradually fold remaining egg whites. Combine flour and cornstarch, sift over egg mixture and fold in gently.  

Step 3/6

 Heat milk and dissolve vanilla sugar in it.

Step 4/6

Butter oval gratin dish and pour milk into it. 

Step 5/6

With a spatula, separate 4-5 dumplings from the mixture and arrange in a dish. 

Step 6/6

Bake in preheated oven at 200°C (approximately 400°F) for about 10-12 minutes or until golden brown. Remove from the oven and sprinkle with powdered sugar. Serve.