Austria, Desserts, European Cuisine, Germany, Recipes, Vegetarian

Salzburger Nockerl, a sweet, light and fluffy Dumpling

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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.

Salzburger Nockerln

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. 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.

Vanilla Sugar is preferred. You can 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.

  • preparing Salzburger Nockerln
    Salzburger Nockerl preparation
  • Salzburge Nockerln preparation
    Beat the batter with a whisk
  • Salzburger Nockerln preparation
    Butter a low casserole dish
  • Salzburger Nockerln preparation
    Spread out some dark berry jam or a fruit sauce on the bottom
  • Salzburger Nockerln preparation
    Scoop the fluffy batter on top and b 8 to 10 minutes at 425 F
  • Salzburger Nockerln
    Dust with powdered sugar and serve
  • Salzburger Nockerln, Anneliese Schwarzmann
    Salzburger Nockerl prepared and presented by Chef Anneliese Schwarzmann
  • The Schwarzmann girls at Stadt Mainz in Wuerzburg
    The Schwarzmann girls, Margarete (left) and Anneliese (right) at Stadt Mainz in Würzburg.

Salzburger Nockerln

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AngiesWeb.com
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
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Salzburger Nockerln
Persons
2
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Salzburger Nockerl are served warm as a main dish or dessert.

Instructions

  1. Preheat the oven to 425 F top/bottom heat.
  2. Place an ovenproof casserole dish (8"x 11" with low rim) into the oven with the butter inside to melt.
  3. Beat egg whites into snow, carefully stir in the sugar.
  4. Remove 3 tablespoons of egg white and place in a separate bowl, mix in the egg yolks and vanilla extract.
  5. Then combine with the rest of the snow egg whites.
  6. Very careful sift the flour into the mix.
  7. Remove the dish from the oven with the melted butter.
  8. Cover the bottom of the dish with a berry sauce or jam.
  9. Scoop out the egg white mixture and place into the baking dish with a large spoon while forming three dumplings.
  10. Bake in the preheated oven on high heat for 8 to 10 minutes until golden.
  11. Be careful of drafts or strong temperature differences (collapses easily, but still tastes very good).
  12. Sprinkle the finished dumplings with powdered sugar.

Notes

Dust warm Nockerl with powdered sugar and pair with fruit or berry sauces or jam

Tags

Austria,
Germany,
Pastry
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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