Nockerln

This is an Austrian dessert dumpling, very light and modest.

Nockerln

4 egg yolks
1/4 cup flour
8 egg whites, room temperature
1 cup vanilla sugar*
3 tablespoons butter (or butter substitute)
powdered sugar

Preheat oven to 250 degrees. Beat the egg yolks until creamy, then whisk in the flour. Beat egg whites until frothy. Gradually add 3/4 cup vanilla sugar, beating until very stiff. Heat the butter in an 8-inch skillet until bubbly. Tilt and roll the pan to coat sides. Quickly fold beaten egg whites into the yolks and pour into skillet. As soon as mixture begins to set, divide it with a spatula into sixths. Saute only long enough to color the underside lightly. Place skillet in oven and bake until the nockerln are golden on top, about 10 minutes. Dust with remaining vanilla sugar. Serve immediately.

If you don't have vanilla sugar on hand, use plain sugar and add 1 teaspoon vanilla to the egg yolks. Dust the finished nockerln with powdered sugar.