Salzburger Nockerl
Submitted by candysammy6
Salzburger Nockerl, a classic Austrian souffled dessert with billowy egg white mounds baked over cream, butter, and currant jelly. Golden, airy, and served straight from the oven.
YIELD
4 servingsPREP
25 minCOOK
8 minREADY
33 minSalzburger 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.
Ingredients
Directions
Preheat oven to 450℉ (230℃).
Place 4 shallow 9-inch oval gratin dishes on a baking sheet.
In each, put 1 teaspoon of jelly, 1 tablespoon of cream and 1 piece of butter.
In a mixer, beat the egg whites on medium-high speed until they form soft peaks.
Gradually add vanilla sugar and lemon juice and continue to beat until stiff and shiny.
Use a large rubber spatula to gently fold egg yolks and flour into the beaten whites.
Use a spatula to transfer 3 large mounds of the mixture to each of the baking dish es; shape and smooth them.
Bake until puffed and golden, about 8 minutes.
Serve immediately.
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