Salzburger Nockerl is a legendary dessert originating from the picturesque Austrian city of Salzburg. This delicacy is known for its light, fluffy texture and unique appearance that resembles the snow-covered peaks of the surrounding Alps.
A true tribute to Austrian culinary tradition, Salzburger Nockerl is both elegant and simple, evoking nostalgia and warmth with every bite. The dessert is traditionally served warm, straight from the oven, often dusted with powdered sugar and paired with berry compote. Whether you’re a fan of Austrian cuisine or simply exploring new desserts, this classic dish promises a delightful journey of flavor and tradition.
Ingredients
- 4 large egg yolks
- 5 large egg whites
- 80 grams (about 1/3 cup) granulated sugar
- 1 packet vanilla sugar or 1 tsp vanilla extract
- Zest of 1/2 lemon (optional, for a citrusy touch)
- 1 tablespoon all-purpose flour
- Butter (for greasing the baking dish)
- Powdered sugar (for dusting)
- Optional: Raspberry or cranberry sauce for serving
Instructions
- Preheat your oven to 200°C (390°F). Grease a baking dish generously with butter. This will prevent the delicate peaks from sticking and also add a slight richness to the base.
- Separate the eggs carefully. Place the yolks in one mixing bowl and the whites in another. It is crucial that no yolk gets into the whites, as this will prevent them from whipping properly.
- Whisk the egg yolks with the vanilla sugar (or extract) and lemon zest until the mixture becomes pale, thick, and creamy. This step gives the dish its mild, sweet foundation with a hint of citrus.
- In a separate bowl, beat the egg whites until they begin to foam. Then gradually add the granulated sugar while continuing to beat until stiff peaks form. This process should take about 5–7 minutes with an electric mixer. The egg whites are the heart of the Nockerl – they give the dessert its signature airy texture and lift.
- Gently fold the flour into the whipped egg whites using a spatula. Then carefully fold in the egg yolk mixture. Do not stir vigorously; the goal is to retain as much air as possible to ensure a light and fluffy consistency.
- Spoon the mixture into the prepared baking dish, forming three large peaks to represent the Gaisberg, Mönchsberg, and Kapuzinerberg mountains around Salzburg. The traditional look of the dessert is part of its charm.
- Bake for 10 to 12 minutes, or until the peaks are golden brown but still soft and pillowy inside. Avoid opening the oven door during baking, as this could cause the delicate structure to collapse.
- Remove from the oven and immediately dust generously with powdered sugar to mimic the snow-covered Alps. Salzburger Nockerl is best served hot and fresh from the oven.
- Serve with a side of warm berry sauce, such as raspberry or cranberry, for a tangy contrast that perfectly complements the sweetness and lightness of the dish.
- Enjoy immediately, as this dessert is best when freshly baked. The airy peaks will begin to settle after a few minutes, but the flavor remains divine.