Salzburger Nockerl is a traditional Austrian dessert, particularly known in the Salzburg region. These fluffy soufflé-like dumplings, representing the snow-capped peaks of the Austrian Alps, are a true indulgence with a light, airy texture and delicate sweetness.
Ingredients:
- 6 large egg whites
- 4 large egg yolks
- 100 g (1/2 cup) granulated sugar
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
- 1 tbsp cornstarch
- 1 tsp lemon zest (optional)
- 1 tbsp butter (for greasing)
- Powdered sugar (for dusting)
- Lingonberry or raspberry jam (optional, for serving)
Instructions:
- Preheat the oven to 400°F (200°C). Grease a baking dish or individual ramekins with butter generously to prevent sticking.
- Separate the eggs—put the egg whites in a large mixing bowl and the yolks in a smaller bowl.
- Whisk egg yolks with vanilla extract and lemon zest (if using), then set aside.
- Beat egg whites using a hand mixer or stand mixer until soft peaks form. Gradually add the granulated sugar and continue beating until stiff, glossy peaks form.
- Gently fold in the beaten egg yolks, flour, and cornstarch into the meringue. Be careful not to deflate the egg whites.
- Shape the nockerl by spooning the mixture into three large peaks on the greased baking dish to resemble Salzburg’s three mountain peaks.
- Bake for 10-12 minutes until the peaks are golden brown on top but still soft and airy inside.
- Dust with powdered sugar and serve immediately, optionally with lingonberry or raspberry jam on the side.
Enjoy this elegant and airy Austrian dessert!
