füsttl

Füsttl is a traditional Austrian dessert that originates from the Tyrolean region. The name is derived from the German word *füsteln*, meaning "to puff" or "to blow," which refers to the dessert's distinctive puffed texture. It is often described as a sweet, airy, and slightly chewy confection, similar to a cross between a marshmallow and a meringue.

The dessert is typically made from a mixture of egg whites, sugar, and sometimes cornstarch or gelatin. The ingredients are whipped to a stiff, glossy foam before being baked or steamed until they form a light, spongy mass. Once cooled, füsttl is often cut into small cubes or slices and dusted with powdered sugar. It has a delicate, slightly caramelized flavor with a soft, marshmallow-like consistency.

Füsttl is commonly served as a standalone dessert or as a component in other baked goods, such as cakes or tarts. It is also sometimes used as a filling for pastries or paired with fruit compotes. In Tyrolean cuisine, it is often enjoyed with coffee or tea, particularly during festive occasions or as a traditional treat.

The dessert has been a staple in Austrian confectionery for generations and remains popular in regional bakeries and patisseries. Its preparation requires careful technique to achieve the right texture, making it a beloved yet slightly challenging treat for home bakers. While variations exist, the classic version remains a cherished part of Austrian culinary heritage.