Salzburg Nockerl

1. 1

   ["heat oven to 350.", "In a medium mixing bowl, mix egg yolk, vanilla, lemon, flour, tartar using a spoon, whisk, whatever.", "In a large bowl (hint: Use your stand mixer) beat egg whites, salt until it begins to cling to the beater apparatus.", "Add the 2 tbsp sugar and beat until stiff peaks form.", "Butter your baking pan/dish (sides included) and spoon the jam on the bottom.", "Add 1/3 of your whites to the yolk mix, fold. Fold that into the white mix and so on and so forth until mixed but don't over fold- be gentle.", "Dollop it into your baking pan; the tradition is to do three dollops to resemble the three mountain peaks in Salzburg or so I've been told.", "Bake 10-20 minutes until golden and set- you want some ""jiggle"" not no liquid.it is not a custard but also not quite a souffle, so an in-between consistency or to your liking.", "Dust with powdered sugar and serve warm."]

* Per serving · 4 servings · Values may vary.

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