Salzburger Nockerl

Salzburger Nockerl is Austria’s most dramatic dessert. Three golden, cloud-like mounds of sweetened egg white rise from a pool of melted butter, cream, and currant jelly, and the whole thing needs to be eaten the moment it comes out of the oven before it deflates.

Nine egg whites get whipped to stiff, glossy peaks with sugar, vanilla, and lemon juice, then the yolks and a small amount of sifted flour are folded in gently. That fold is everything. Too aggressive and you knock out the air that makes the nockerl puff. Too timid and you get pockets of unincorporated yolk.

The high oven heat is what creates the signature golden crust on the outside while the inside stays soft and almost custardy. Eight minutes is all it takes, and not a minute more.

Chef Tips

• Make sure your egg whites are at room temperature. Cold whites don’t whip as voluminously.
• The lemon juice stabilizes the meringue and helps it hold its shape during folding and baking.
• Have your guests seated before you put these in the oven. Nockerl wait for no one; they start deflating within minutes.
• Use oval gratin dishes for the traditional presentation. Each person gets their own dish with three mounds representing the three hills of Salzburg.

Variations

• Swap currant jelly for raspberry jam for a brighter berry base.
• Dust the finished nockerl with powdered sugar for a more classic Viennese look.
• Add a teaspoon of finely grated lemon zest to the egg whites for a more citrus-forward flavor.