Salzburger Nockerl are airy and soft, resembling delicate vanilla-flavored dumplings akin to a Souffle. Like many delightful Austrian desserts, this dish boasts a rich history. The Nockerl originated in Salzburg during the 17th century.
There are places that linger in your memory not just for their beauty, but for the flavors they gift you. For me, Café Mozart in Salzburg is one of those places. Nestled in the heart of the old town, with views of the fortress and echoes of classical music in the air, it’s where I first tasted the ethereal wonder that is Salzburger Nockerln.
Sweet Peaks of Salzburg: My Café Mozart Moment with the Salzburger Nockerl in the Getreidegasse, not far from Mozart’s birthplace
Salzburger Nockerl isn’t just a dessert—it’s a performance. Three golden peaks rising from a berry-stained base, dusted with powdered sugar like the snow-capped mountains that surround the city. It’s sweet, airy, and fleeting—just like a melody you wish would never end.
At Café Mozart, the Nockerln arrived fresh from the oven, puffed and proud, with a whisper of vanilla and a warm berry sauce beneath. I was enchanted. And thanks to Anneliese Schwarzmann, former chef of Stadt Mainz in Würzburg, she recreated this magic at her home.
4 egg whites 4 tbsp granulated sugar 1 tsp vanilla extract (or vanilla sugar) 3 egg yolks 2.5 tbsp flour 2.5 tbsp butter 3 tbsp berry sauce, marmelade or jam 
Beat the batter with a whisk 
Butter a low casserole dish 
Spread out some dark berry jam or a fruit sauce on the bottom 
Scoop the fluffy batter on top and bake 8 to 10 minutes at 425 F 
Dust with powdered sugar and serve 
Salzburger Nockerl prepared and presented by Chef Anneliese Schwarzmann 
The Schwarzmann girls, Margarete (left) and Anneliese (right) at Stadt Mainz in Würzburg. Nockerl in Salzburg at Cafe Mozart
Salzburger Nockerl are served warm, either as a main dish or as a delightful dessert. They are typically dusted generously with powdered sugar and paired with fruit sauces or a flavorful berry jam to enhance their sweetness.
Salzburger Nockerln
Ingredients
- 4 egg whites
- 4 tbsp granulated sugar
- 1 tsp vanilla extract (or vanilla sugar)
- 3 egg yolks
- 2.5 tbsp flour
- 2.5 tbsp butter
- 3 tbsp berry sauce, marmelade or jam
Salzburger Nockerl are served warm as a main dish or dessert.
Instructions
- Preheat the oven to 425 F top/bottom heat.
- Place an ovenproof casserole dish (8″x 11″ with low rim) into the oven with the butter inside to melt.
- Beat egg whites into snow, carefully stir in the sugar.
- Remove 3 tablespoons of egg white and place in a separate bowl, mix in the egg yolks and vanilla extract.
- Then combine with the rest of the snow egg whites.
- Very careful sift the flour into the mix.
- Remove the dish from the oven with the melted butter.
- Cover the bottom of the dish with a berry sauce or jam.
- Scoop out the egg white mixture and place into the baking dish with a large spoon while forming three dumplings.
- Bake in the preheated oven on high heat for 8 to 10 minutes until golden.
- Be careful of drafts or strong temperature differences (collapses easily, but still tastes very good).
- Sprinkle the finished dumplings with powdered sugar.
Notes
Dust warm Nockerl with powdered sugar and pair with fruit or berry sauces or jam
