Salzburger Nockerl — Print Recipe

Towering, golden-peaked egg soufflé dumplings representing the three hills of Salzburg, light as air with a soft, sweet center.

Ingredients

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.