Salzburg Dumplings

Salzburg Dumplings
40 min.


for 4 servings
5 Egg whites
40 grams Powdered sugar
4 Egg yolks
1 Vanilla bean (scraped)
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

Preheat the oven to 200°C (approximately 400°F). Beat the egg whites in a large bowl until stiff, then gradually sprinkle in half of the powdered sugar. Beat again until a shiny, hard meringue forms.

Step 2/6

Beat the egg yolks with the remaining powdered sugar and the vanilla seeds. Add 3 tablespoons of meringue and stir, then add the remaining meringue. Carefully sift in the flour and cornstarch.

Step 3/6

Heat the milk in a sauce pan and dissolve the vanilla sugar into it.

Step 4/6

Grease an oval gratin dish with butter, then pour the milk into it.

Step 5/6

With a spatula, scoop four or five large drops of batter side by side into the baking dish.

Step 6/6

Bake on the middle rack until golden brown, about 10-12 minutes. Serve dusted with powdered sugar.