Traditional Salzburger Nockerl with 4 Egg Whites, 55-60g Sugar, 2 Egg Yolks and 20g Flour, Shaped into Three Peaks and Baked Immediately (No Milk, Cream of Tartar, Vanilla or One-Cup Sugar)

Pinterest description

Traditional Salzburger Nockerl with 4 Egg Whites, 55-60g Sugar, 2 Egg Yolks and 20g Flour, Shaped into Three Peaks and Baked Immediately (No Milk, Cream of Tartar, Vanilla or One-Cup Sugar) from A Cooking Book: Discover how to make traditional Salzburger Nockerl with whipped egg whites and sugar. Perfectly fluffy and sweet, this classic Austrian dessert is easy to prepare! Includes illustrated recipe art, clear ingredients, cooking steps, and home-cooking tips.