Name: Salzburger Nockerln
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: Austrian, Salzburg
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

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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.

This decadent sweet dish/dessert was prepared by Anneliese Schwarzmann former chef and owner of the Hotel Stadt Mainz in Würzburg

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. The Nockerl were 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.

Vanilla Sugar is preferred. You can buy Vanilla Sugar here

Salzburger Nockerl are served warm as a main dish or dessert, then dusted with powdered sugar and paired with fruit sauces or a berry jam.

Salzburger Nockerl preparation
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 b 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.

This decadent sweet dish/dessert was prepared by Anneliese Schwarzmann a former chef at the Hotel Stadt Mainz in Würzburg

Salzburger Nockerln

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14 ratings

December 27, 2020

by AngiesWeb.com

Cuisine Austrian, Salzburg

Category Austria Desserts European Cuisine Germany Recipes Vegetarian

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

Persons

Prep Time

15 minutes

Cook Time

10 minutes

Total Time

25 minutes

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

European Cuisine, Culture & Travel©

I travel not to escape Life, but for Life not to escape me

Salzburger Nockerl, a sweet, light and fluffy Dumpling

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.

This decadent sweet dish/dessert was prepared by Anneliese Schwarzmann former chef and owner of the Hotel Stadt Mainz in Würzburg

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. The Nockerl were invented in Salzburg in the 17th century.

Vanilla Sugar is preferred. You can buy Vanilla Sugar here