For the Schöberl soup, beat egg whites with starch and a pinch of salt until creamy. Mix the yolks and carefully fold into the snow as well as the flour and melted butter. Season with pepper and nutmeg.
Preheat the oven to 200°C and butter a baking tray or pan and dust with flour (or line with baking paper). Spread the mixture finger high and bake in the preheated oven for 8-10 minutes until light brown. (The mixture can also be baked in very small decorative portion molds).
Allow to cool and cut into pieces as desired. It is best to serve the Schöberl separately with the hot soup and only add them to the hot soup at the table (or at the last moment). If desired, sprinkle the Schöberl soup with chopped chives.
Preparation Tip:
The baked Schöberl dough does not always have to be served as Schöberl soup, but can also be rolled up like a sponge cake roll, filled with a savory cream, spread, etc. and served as a tasty little appetizer.
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