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salzburger nockerl recipe.


Salzburger Nockerl Recipe – Fluffy Austrian Dessert Soufflé

Delicate, sweet, and as light as clouds – Salzburger Nockerl is Austria’s iconic baked dessert from Salzburg. These golden, airy soufflé peaks are served warm with powdered sugar and are a show-stopping treat perfect for holidays or dinner parties.

What is Salzburger Nockerl?

Salzburger Nockerl is a traditional Austrian dessert named after the city of Salzburg. This soufflé-like sweet is made by folding stiffly beaten egg whites with sugar and a light flour-egg yolk mixture, then baking it into three golden peaks—symbolizing the hills of Salzburg.

It’s light, airy, and usually served fresh out of the oven with powdered sugar and sometimes fruit compote on the side.

Ingredients for Salzburger Nockerl

  • 4 egg whites
  • 3 egg yolks
  • 60 g (1/4 cup) granulated sugar
  • 1 packet vanilla sugar or 1 tsp vanilla extract
  • Zest of 1/2 lemon
  • 1 tablespoon all-purpose flour
  • 1 tablespoon butter (for greasing the baking dish)
  • Powdered sugar (for dusting)
  • Optional: raspberry or berry compote for serving

Step-by-Step Instructions

1. Prepare Your Oven and Dish

  • Preheat oven to 190°C (375°F).
  • Generously butter a baking dish or ovenproof pan.
  • Optional: Spread a little berry compote on the bottom.

2. Beat the Egg Whites

  • In a clean bowl, beat egg whites until soft peaks form.
  • Gradually add granulated sugar and vanilla sugar while beating until stiff, glossy peaks form.

3. Prepare the Egg Yolk Base

  • In a separate bowl, whisk egg yolks with lemon zest.
  • Fold in flour gently to create a light batter.

4. Combine Gently

  • Carefully fold the egg yolk mixture into the meringue using a spatula.
  • Be gentle to maintain the airiness—don’t overmix.

5. Shape and Bake

  • Spoon the mixture into three mound-shaped peaks in your buttered dish—representing Salzburg’s three hills.
  • Bake immediately in the preheated oven for 10–12 minutes, until golden and puffed.
  • Don’t open the oven door while baking!

6. Serve Immediately

  • Remove from the oven and dust generously with powdered sugar.
  • Serve hot, ideally with raspberry or lingonberry compote.

Tips for Perfect Salzburger Nockerl

  • Use fresh eggs—they whip better and hold volume.
  • Don't overbake—they should be soft and airy inside.
  • Serve immediately—this dish collapses as it cools.
  • You can add a hint of rum or fruit compote to the yolk mixture for extra flavor.

FAQs

Can I make Salzburger Nockerl ahead of time?

No—this dessert must be served right after baking. It loses volume quickly.

Is this like a soufflé?

Yes, it’s a baked meringue-based dessert, very similar to soufflé but traditionally shaped into peaks.

What does Salzburger Nockerl mean?

It translates to "little Salzburg dumplings" and visually represents the three hills of Salzburg.

Printable Recipe Card

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 2–3
Calories: ~200 per serving

Ingredients

(Full list above)

Instructions

  1. Preheat oven and butter the baking dish.
  2. Whip egg whites with sugar to stiff peaks.
  3. Mix egg yolks, zest, and flour; fold into meringue.
  4. Spoon into dish as 3 peaks; bake for 10–12 minutes.
  5. Dust with powdered sugar and serve hot.

Pair with These Austrian Classics:

  • [Sachertorte – Viennese Chocolate Cake]
  • [Apfelstrudel – Apple Strudel]
  • [Topfenknödel – Quark Dumplings]
  • [Kaiserschmarrn – Shredded Pancakes]

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