Salzburger Nockerl

With a hand mixer, mix the egg whites with a pinch of salt and continue to add the granulated sugar until the mixture is thick and creamy.

Add vanilla sugar and egg yolk.

Carefully add flour and fold three or four times with a whisk (the mast must not become homogenous).

Preheat the oven to 220°C / 428°F. Smear an oval-shaped, ovenproof form with butter. Make 4 pyramid-shaped nockerl, placing them next to each other in the baking tray. Bake for 8-10 minutes until golden brown.

Dust with icing sugar and serve quickly so that the Nockerl don’t collapse.