Famous, sweet, golden, always in demand - Salzburger Nockerln are probably the most famous Salzburg specialty. Also world-famous are Mozartkugel chocolate balls, invented in 1890 by Salzburg confectioner, Paul Fürst. Inside a green pistachio marzipan, wrapped in nougat and dipped in a dark layer of chocolate, they are one of the most popular souvenirs from the City of Mozart.
Beat egg-white while steadily adding the crystal sugar until a firm meringue forms. Stir in vanilla sugar and yolks.
Carefully fold in the flour.
Grease a flat tray with butter. Shape the meringue mixture into pyramids (using a dough scraper) and bake in an oven pre-heated to 220 °C for 9 mins. Sprinkle with powdered sugar and serve immediately.
Mix the bilberries with flour and salt. Steadily stir as you pour in enough boiling milk to create a pliable mass.
In a pan, heat up the clarified butter and spoon large portions of the mixture into the pan. Press flat and brown on one side, then turn. Put a lid on the pan and continue to cook for a few minutes. Sprinkle with crystal- and powdered sugar and serve.
Tastes delicious with a glass of milk.
Stir together with butter, sugar, egg yolks and vanilla sugar until frothy. Fold in coarsely grated apples, grated chocolate, chopped nuts. Finally, alternately fold the flour mixed with baking powder, into the stiffly whipped egg mixture. Place in a greased and floured baking form and bake for 1 hour at 190°C.