
At one of my visits to Salzburg a couple years ago I was longing for an Austrian sweet dish. We stopped at Cafe Mozart in the Getreidegasse to experience this local dessert.
Salzburger Nockerl are light and fluffy, they are delicate vanilla-flavored dumplings, which reminds me of a soufflé. Like so many wonderful Austrian desserts this dish has a long history. It was invented in Salzburg in the 17th century.
When preparing the Nockerl batter, the airy mass is arranged on a baking tray in three mounds. This sweet treat is supposed to represent the three hills that surrounds Salzburg.
The Nockerls are served warm as a main dish or dessert, then dusted with powdered sugar and paired with fruit sauces or a berry jam.
These Nockerl were baked by Chef Anneliese, also called Schwarzmann girls
Salzburger Nockerln
Ingredients
- 4 egg whites
- 4 tbsp granulated sugar
- 1 tsp vanilla extract
- 3 egg yolks
- 2.5 tbs flour
- 2.5 tbsp butter
Persons
2
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Instructions
- Preheat the oven to 425 F top/bottom heat.
- Beat egg whites into snow, briefly stir in the sugar.
- Remove 3 tablespoons of egg white, mix in the egg yolks and vanilla extract, then combine with the rest of snow egg whites.
- Very carefully sift the flour into the mix.
- Melt the butter in a flat ovenproof dish.
- Cover the bottom of the dish with a berry sauce or jam.
- Scoop out the egg white mix with a large spoon and form three dumplings, place into the baking dish
- 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.
Calories
358
14%
Fat
19 g
30%
Saturated
11 g
55%
Carbs
33 g
11%
Protein
10 g
Fiber
0.2 g
1%
Sugar
25 g
Sodium
99 mg
4.2%
Trans fat
0.5 g
Cholesterol
257 mg
85%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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