Salzburg Dumplings
A light, soufflé-like dessert from Austria, made with fluffy egg whites and a hint of vanilla, topped with candied fruit. These sweet dumplings are baked until golden and served immediately.
- Total time
- 25 min
- Servings
- 4
- Calories
- 220
- Protein
- 6g
Ingredients
- 4 large egg whites
- ½ cup sugar
- 2 large egg yolks
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 2 tablespoons butter
- ¼ cup candied fruit
- 1 tablespoon powdered sugar
Instructions
- 1
Preheat oven to 350°F (175°C). Butter a 9-inch baking dish with 2 tbsp butter.
- 2
In a large bowl, beat 4 egg whites with an electric mixer until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff and glossy.
- 3
In a small bowl, whisk 2 egg yolks with 1 tsp vanilla extract until pale. Gently fold the yolk mixture into the egg whites.
- 4
Sift 2 tbsp flour over the egg mixture and fold gently with a spatula until just combined. Do not overmix; the batter should stay airy.
- 5
Spoon the batter into the prepared dish in three mounds, creating peaks. Smooth the tops slightly.
- 6
Bake for 12-15 minutes, until the tops are golden brown and the dumplings are puffed but still soft in the center.
- 7
Sprinkle with 1/4 cup candied fruit and dust with 1 tbsp powdered sugar. Serve immediately.
Tools you’ll need
- Electric mixer
- 9-inch baking dish
- Mixing bowls
- Spatula
- Sifter
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