Today I am publishing a foreign dessert with a delicate taste, soft as a cloud and gentle as a cuddle: the Salzburger Nockerl is an iconic Austrian dessert, born right in the romantic city of Salzburg.
This is a spoon dessert, halfway between a whipped soufflé and a baked meringue, served freshly baked, with those golden peaks that represent the Salzburg landscape.
Legend has it that this delicate baked dessert was created in the 17th century by Salome Alt, the mistress of prince-bishop Wolf Dietrich von Raitenau, to honor the beauty of Austrian nature.
Since then, the Salzburger Nockerl dessert has become a symbol of local sweetness… and a real treat to enjoy when still warm, dusted with powdered sugar.
VALUABLE TIPS for the Salzburg dessert with egg whites
The Salzburger Nockerl is a dessert to be enjoyed freshly baked because its airy texture clearly tends to deflate over time.
• Serve immediately: serve within 5 – 10 minutes of baking when it is still fluffy and warm.
• If any is left over (but it’s impossible): cover it with cling film and store it in the refrigerator for up to 1 day.
– It will clearly deflate, but the taste will still be excellent, perhaps accompanied by a fruit sauce or a scoop of vanilla ice cream.
DO NOT FREEZE UNDER ANY CIRCUMSTANCES!
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- Difficulty: Medium
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Austrian
- Seasonality: All seasons
Ingredients
- 7 egg whites
- 3 egg yolks
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 2 tbsp milk
- 1 lemon
- 1 tsp vanilla extract
- 1 pinch salt
- 1 tbsp powdered sugar
- 1 knob butter
Tools
- Baking Dishes
- Stand Mixers
- Bowls
Let me tell you how to prepare this Austrian dessert soft as a cloud
In a bowl, I beat the egg yolks with 30 grams of sugar taken from the total with vanilla and grated lemon, until I get a light and fluffy mixture.
Then I add the sifted flour and mix the ingredients well.
In a second bowl, I whip the egg whites and when they start to become frothy, I gradually add the remaining granulated sugar.
I need to obtain a shiny and stable meringue.
I gently fold the whipped egg whites into the yolk mixture, mixing from the bottom up so as not to deflate everything.
Now I butter the baking dish and pour the small amount of milk on the bottom.
With a spoon, I form small mounds of soft and fluffy meringue batter, distributing them throughout the mold’s size.
I have already preheated the static oven to 410°F and bake the meringue Salzburg soufflé at 356°F for 10 minutes, then lower the oven temperature to 338°F, continuing to bake for another 8/9 minutes.
Once cooked, I dust with powdered sugar and immediately bring to the table!
Enjoy your meal and happy cooking! Annalisa
A soft and light dessert like this can only win you over at the first spoonful! The Salzburger Nockerl is a dessert to share right out of the oven with a cloud of powdered sugar and flourless English cream for a perfect finale!
If you enjoyed this little journey through Austrian cuisine, save the recipe and share it with your loved ones, and try other recipes inspired by the tradition of European desserts!
Storage and Tips
Do NOT freeze it, please!!!!!!!!
FAQ
SOURCE Facile con gusto April 2025
