Authentic Salzburger Nockerl Recipe: A Fluffy Austrian Dessert

Salzburger Nockerl is a traditional Austrian dessert, famous for its light, airy texture and sweet, delicate flavor. Often served as a treat after a hearty meal, this soufflé-like dish is perfect for impressing guests at a dinner party or indulging in a comforting, family-friendly dessert. Made with a simple combination of egg yolks, egg whites, and sugar, it's the perfect balance of fluffiness and sweetness!

What Is Salzburger Nockerl?

Salzburger Nockerl is a classic Austrian dessert originating from the city of Salzburg, known for its association with the famous composer Wolfgang Amadeus Mozart. The dish is said to represent the three hills surrounding the city, with each "mountain" made from meringue-like peaks. Though it has humble ingredients—egg yolks, egg whites, and sugar—Salzburger Nockerl is a perfect example of Austrian ingenuity, turning simple ingredients into a memorable dessert.

Why Everyone Will Love This Recipe

This dessert has everything you need: it's easy to prepare, light on the palate, and absolutely delicious. Salzburger Nockerl is a great way to showcase your baking skills while keeping things simple. Its light, airy texture makes it irresistible to anyone with a sweet tooth, and the combination of citrus zest adds a refreshing zing that balances the sweetness perfectly. Plus, it's a dish that works for any occasion, whether it’s a special dinner or just a weekend treat.

Cooking Tips for Perfect Salzburger Nockerl

• Beat the egg whites properly: Make sure your egg whites are beaten until stiff peaks form. This will ensure the Nockerl’s fluffiness.
• Don’t overmix: When folding the egg yolk mixture into the whipped egg whites, be gentle. Overmixing will deflate the meringue and result in a denser dish.
• Grease the dish: Lightly grease your baking dish with butter and a small amount of milk to help the Nockerl rise perfectly.
• Timing is key: Keep an eye on your Nockerl while it bakes. It should be golden brown and puffed up when done, but be careful not to overbake as it can dry out.

Frequently Asked Questions

What Makes Salzburger Nockerl so Fluffy?

The secret lies in the stiffly beaten egg whites. They act as a leavening agent, making the Nockerl light and airy.

Can I Make Salzburger Nockerl in Advance?

While it’s best enjoyed fresh, you can prepare the egg mixtures ahead of time and bake it just before serving.

Can I Substitute Lemon Zest?

If you're not a fan of lemon, you can swap the zest for a small amount of vanilla extract for a different flavor profile.

How Do I Prevent the Nockerl From Collapsing After Baking?

Let the Nockerl cool for a few minutes before serving. The cooling process helps maintain its structure.

Can I Make Salzburger Nockerl Without a Special Baking Dish?

Yes, you can use any oven-safe dish. Just ensure it's greased and has enough room for the meringue to rise.

How to Store

To store any leftovers, place them in an airtight container and refrigerate for up to 2 days. Reheat in the oven at 180°C (350°F) for a few minutes to bring back its light texture.

How to Freeze

Freezing Salzburger Nockerl is not recommended as it may affect the texture.

How to Make The Perfect Salzburger Nockerl

Step 1

Step 1

Preheat your oven to 200°C (392°F).In a bowl, whisk together the egg yolks, 30g sugar, lemon zest, and flour until smooth and well combined.In a separate mixing bowl, beat the egg whites with the pinch of salt. Gradually add the 70g sugar and continue beating until stiff peaks form.Carefully fold the egg yolk mixture into the beaten egg whites using a spatula, being careful not to deflate the meringue.

Preheat your oven to 200°C (392°F).In a bowl, whisk together the egg yolks, 30g sugar, lemon zest, and flour until smooth and well combined.In a separate mixing bowl, beat the egg whites with the pinch of salt. Gradually add the 70g sugar and continue beating until stiff peaks form.Carefully fold the egg yolk mixture into the beaten egg whites using a spatula, being careful not to deflate the meringue.

Step 2

Step 2

Grease a baking dish with butter and pour in the milk. Use a spatula to form three peaks to represent the "mountains" of Salzburg.Bake for 10-12 minutes until the Nockerl is golden and puffed up.

Grease a baking dish with butter and pour in the milk. Use a spatula to form three peaks to represent the "mountains" of Salzburg.Bake for 10-12 minutes until the Nockerl is golden and puffed up.

Step 3

Step 3

Once baked, dust with powdered sugar and serve immediately.

Once baked, dust with powdered sugar and serve immediately.