Ingredients with Measurements:
- 1 cup blueberries
- 4 egg whites
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter
- 1/4 cup milk
- 1/4 tsp salt
- Powdered sugar for dusting
Special equipment needed:
- Electric mixer
- Large mixing bowl
- Small mixing bowl
- Whisk
- 3 ramekins
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Rinse and dry the blueberries. Set aside.
3. In a large mixing bowl, beat the egg whites with an electric mixer until stiff peaks form.
4. Gradually add the granulated sugar and continue to beat until the mixture is glossy and forms stiff peaks.
5. In a small mixing bowl, sift together the all-purpose flour and salt.
6. Melt the unsalted butter in a saucepan over medium heat. Add the milk and stir until combined.
7. Add the flour mixture to the saucepan and stir until the mixture forms a smooth paste.
8. Remove the saucepan from heat and let it cool for a few minutes.
9. Gently fold the egg white mixture into the flour mixture until fully combined.
10. Divide the blueberries evenly among 3 ramekins.
11. Spoon the egg mixture over the blueberries, filling the ramekins about 2/3 full.
12. Bake in the preheated oven for 15-20 minutes or until the Nockerl are golden brown and puffy.
13. Remove from the oven and dust with powdered sugar.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
375°F (190°C)
Serving size:
3 servings
Nutritional information:
Calories: 275
Fat: 14g
Carbohydrates: 31g
Protein: 6g
Sodium: 220mg
Sugar: 22g
Substitutions for ingredients:
- Blueberries can be substituted with other berries or fruit.
- All-purpose flour can be substituted with gluten-free flour.
- Unsalted butter can be substituted with salted butter.
Variations:
- Add lemon zest to the egg mixture for a citrusy twist.
- Top with whipped cream or vanilla ice cream.
- Substitute the blueberries with raspberries or strawberries.
Tips and tricks:
- Make sure the egg whites are at room temperature before beating them.
- Be gentle when folding the egg whites into the flour mixture to avoid deflating the mixture.
- Serve immediately after baking for the best texture.
Storage instructions:
The Nockerl are best served fresh out of the oven. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in the oven at 375°F (190°C) for 5-7 minutes or until heated through.
Presentation ideas:
Serve the Nockerl in the ramekins they were baked in for a rustic presentation. Alternatively, transfer them to a serving plate and dust with powdered sugar.
Garnishes:
Garnish with fresh blueberries or a sprig of mint.
Pairings:
Pair with a glass of sparkling wine or a cup of coffee.
Suggested side dishes:
Serve with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the Nockerl don't rise properly, make sure the egg whites are beaten to stiff peaks.
- If the Nockerl deflate after baking, make sure they are not overcooked.
Food safety advice:
Make sure to wash your hands and all utensils before handling food. Make sure the eggs are fresh and not expired.
Food history:
Salzburger Nockerl is a traditional Austrian dessert that originated in the city of Salzburg. It is named after the city and is a popular dish in the region.
Flavor profiles:
The Blueberry Salzburger Nockerl has a light and fluffy texture with a sweet and tangy flavor from the blueberries.
Serving suggestions:
Serve the Nockerl as a dessert after a meal or as a special treat for brunch.
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Region: Austrian