Salzburger Nockerl is a heavenly Austrian dessert that originates from the picturesque city of Salzburg. Known for its light, fluffy texture and delicate sweetness, this soufflé-like dish is a true celebration of Austrian culinary finesse.
It is traditionally served warm, straight out of the oven, dusted with powdered sugar to resemble the snow-capped mountains surrounding Salzburg. The dessert is said to have been created in honor of the beautiful hills of Mönchsberg, Kapuzinerberg, and Gaisberg. Made with just a few simple ingredients—eggs, sugar, flour, and vanilla—Salzburger Nockerl is an elegant yet easy dish that impresses both visually and in taste. It’s perfect for special occasions or for anyone wanting to experience a bit of authentic Austrian charm at home. Follow this step-by-step guide to recreate this classic masterpiece in your own kitchen.
Ingredients
- 4 large egg whites
- 3 large egg yolks
- 4 tablespoons granulated sugar
- 1 tablespoon vanilla sugar or ½ teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1 tablespoon cornstarch
- Butter (for greasing the baking dish)
- Powdered sugar (for dusting)
- Optional: raspberry or cranberry sauce for serving
Instructions
- Prepare the Baking Dish
Preheat your oven to 190°C (375°F). Grease a medium-sized baking dish generously with butter. If you like, you can lightly dust it with some sugar for a subtle caramelized finish. - Separate the Eggs
Separate the egg whites from the yolks carefully. Place the egg whites into a large mixing bowl and keep the yolks in a separate small bowl. Ensure no yolk gets into the whites to achieve the perfect stiff peaks. - Whip the Egg Whites
Using a handheld or stand mixer, beat the egg whites on medium-high speed. When they start to foam, gradually add in the granulated sugar and continue whipping until stiff, glossy peaks form. This may take around 4 to 5 minutes. The mixture should be thick enough to hold its shape. - Blend the Yolks and Flavoring
In the bowl with the egg yolks, add the vanilla sugar or vanilla extract. Whisk until the mixture becomes slightly pale and creamy. This will add richness and depth of flavor to the final dish. - Combine the Mixtures
Gently fold the yolk mixture into the whipped egg whites. Use a spatula and be careful not to deflate the meringue. Then sift the flour and cornstarch over the mixture and gently fold them in as well. This step is key to maintaining the light, airy texture that defines Salzburger Nockerl. - Shape the Dumplings
Spoon the batter into the prepared baking dish in three large mounds, shaping them to resemble mountain peaks. Avoid spreading the mixture flat; the peaks are symbolic of Salzburg’s famous hills and are part of the dessert’s charm. - Bake Until Golden
Place the dish in the center of the preheated oven. Bake for 10 to 12 minutes or until the peaks are golden brown and the dessert has puffed up beautifully. Do not open the oven during baking, as it may cause the soufflé to collapse. - Serve Immediately
Remove the Salzburger Nockerl from the oven and immediately dust it with powdered sugar to mimic the snow-covered Alps. Serve straight from the oven while still warm. It’s traditionally enjoyed with a fruit sauce like raspberry or cranberry on the side for a touch of tartness that complements the sweet and airy texture.
This classic Austrian dessert is best served fresh and should not be reheated, as it loses its signature fluffiness. Salzburger Nockerl is not just a treat for the taste buds but also a delight for the eyes. With its rich cultural history and stunning presentation, it remains one of Austria’s most treasured culinary gems. Whether you’re making it for a festive celebration or simply to indulge in something extraordinary, Salzburger Nockerl delivers an unforgettable experience in every bite.