Salzburger Nockerln

• 4 teaspoons butter, unsalted
• 4 teaspoons grape jelly
• 1/2 cup vanilla sugar
• 1/2 each lemon zest only
• 4 each egg yolks
• 1/4 cup sugar granulated
• 1/2 cup flour, all-purpose sifted

1. Preheat the oven to 450F (230C).
2. Place four 9-inch oval au gratin dishes (or one large oval glass In each small dish place 1 teaspoon of butter and 1 teaspoon of jelly.
3. Combine the egg whites, vanilla sugar, and lemon zest in a Beat with an electric mixer at high speed until stiff peaks form.
4. Beat the egg yolks with the granulated sugar.
5. Gently fold the egg yolks and flour into the meringue.
6. Use a spatula to place three large mounds of the mixture into each au gratin dish.
7. Smooth the surface of each and bake for 8 minutes, until puffed and golden.
8. Serve immediately.

butter, grape jelly, vanilla sugar, lemon zest only, egg yolks, sugar, flour

Taken from recipeland.com/recipe/v/salzburger-nockerln-41676 (may not work)