Salzburger Nockerl
Salzburger Nockerl (ZAHLTS-boor-ger NOH-kerl)
Salzburg Soufflé Dumplings
Towering, golden-peaked egg soufflé dumplings representing the three hills of Salzburg, light as air with a soft, sweet center.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: oven-safe ceramic dish
Garnishes: powdered sugar, berry sauce
Accompaniments: raspberry coulis
Instructions
-
1
Preheat oven to 220°C (430°F). Butter a shallow baking dish and add milk.
-
2
Beat egg whites to soft peaks. Gradually add sugar and vanilla sugar, beating to stiff, glossy peaks.
-
3
Gently fold in egg yolks, lemon zest, and flour if using.
-
4
Shape 3 large peaked mounds in the baking dish, representing Salzburg's three hills.
-
5
Bake for 10-12 min until peaks are golden brown but inside remains soft and airy.
-
6
Dust with powdered sugar and serve immediately — Nockerl deflate within minutes.
Did You Know?
Salzburger Nockerl should be "as sweet as love and as tender as a kiss" according to the traditional saying, and must be rushed from oven to table.
Chef's Notes
Equipment Tips
- oven-safe baking dish
- electric mixer
- spatula
Garnishing
powdered sugar, berry sauce
Accompaniments
raspberry coulis
The Story Behind Salzburger Nockerl
Created in 17th-century Salzburg, these soufflé-like dumplings represent the city's three iconic hills: Mönchsberg, Kapuzinerberg, and Festungsberg. They are Salzburg's signature dessert, a showpiece of Austrian pastry artistry that demands perfect timing and confident technique.
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