Ingredients Jump to Instructions ↓

  1. 4 ts Jelly, currant OR other 

  2. 1/2 ts Vanilla

  3. 4 tb Cream, whipping 

  4. 1/2 lg Lemon, juice of

  5. 2 tb Butter, unsalted, cut in 

  6. 4 lg Egg yolks

  7. 4 pieces 

  8. 1/2 c Flour, all purpose,

  9. 9 lg Eggs, whites only -- sifted

  10. 1/2 c Sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 F. Place 4 shallow 9-inch oval gratin dishes on a baking sheet. In each, put 1 teaspoon of jelly, 1 tablespoon of cream and 1 piece of butter.

  2. In a mixer, beat the egg whites on medium-high speed until they form soft peaks. Gradually add vanilla sugar and lemon juice and continue to beat until stiff and shiny.

  3. Use a large rubber spatula to gently fold egg yolks and flour into the beaten whites. Use a spatula to transfer 3 large mounds of the mixture to each of the baking dishes; shape and smooth them. Bake until puffed and golden (about 8 minutes.)

  4. Serve immediately.

  5. Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Andy Kisler, Vienna 79 Restaurant, New York


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