Salzburg Dumplings

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Salzburg Dumplings
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
Ingredients
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)

Preparation steps

1.

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.

2.

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.

3.

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

4.

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

5.

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

6.

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