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Authentic Salzburger Nockerl Recipe
Salzburg, Austria
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Akin to a soufflé, the Salzburger nockerl is a light and airy dessert consisting of three vanilla-flavored dumplings that are shaped in such a way as to resemble the local mountains around Salzburg. The ingredients needed to make the Salzburger nockerl are just eggs, sugar, vanilla sugar, and flour. The egg whites and sugar are whipped into a snow, and yolks, vanilla sugar, and flour and then stirred into the glossy meringue until just combined. When done, it is dusted with confectioners' sugar and served in a baking dish or on a silver platter. The Salzburger nockerl is a dessert but can be served as a main course as well.
Cooking tips
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method
The egg whites are whipped separately with sugar until stiff peaks. The number of egg whites is often greater than the number of egg yolks which helps keep the meringue intact once they are added. Once the meringue is done, the flour, the yolks, and the vanilla sugar are carefully folded into the meringue just so combined. Some chefs even propose to mix them by hand and just until roughly, and we ... Read more -
variations
The basic recipe can be modified in various ways. One of the more common ways is modifying the basic recipe by adding flavorings, for example, lemon or rum. Another way is to add a fruit or a caramel layer on the bottom of the dish underneath the dumplings. The caramel layer is made by cooking sugar until caramel and then mixing it with cream. The jam is usually either a lingonberry, cranberry, or ... Read more -
shaping the dumplings
To shape the dumplings, you will need a bendable scraper. With the scraper, you grab a third of the batter and place it at one end of the baking dish. You will then do the same with the remaining batter — lay one-third in the center of the baking dish and the final third of the batter at the other end of the baking dish. When you have the three mounds in place, work on shaping the top of each mound ... Read more -
vanilla sugar
Vanilla sugar is common in Europe. It is vanilla-flavored granulated sugar, typically sold in small packets. However, vanilla sugar is not only tough to come by outside of Europe, but it's usually pricey as well. To make it at home, mix powdered sugar with vanilla extract in a 7:1 ratio. Spread the resulting paste over parchment paper and leave it to dry for 24 hours. To speed up the drying process,... Read more -
milk
Some recipes call for milk to be poured into the baking dish before you add the dumplings. The milk has the purpose of keeping the insides of the dumplings moist as they bake. -
cookware
You will need two key pieces of cookware to make this dish. One is an oval, straight-sided baking dish comparable to an oval casserole dish. The other is a flexible scraper to help scoop the batter and shape it into mounds. -
serving
The Salzburger nockerl is served either in a baking dish alone or atop a silver plate. Before serving, dust the dumplings with confectioners' sugar. Also, the Salzburger nockerl can be served with fruit and/or vanilla sauces. Finally, remember to serve the Salzburger nockerl straight away since it will collapse if you wait for much.
Recipe variations
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Salzburger Nockerl with Cranberry Jam
Ready in 39minThis recipe is adapted from the cookbook Alpine Cooking: Recipes and Stories from Europe's Grand Mountaintops by Meredith Erickson and is courtesy of Bärenwirt, Salzburg's oldest inn. On the bottom of the baking dish is milk which helps to keep the nockler moist on the inside as it bakes, while the granulated sugar and the cranberry jam give for a delicious sugared crust which lovely contrasts the pillowy nockerl.
Traditional Salzburger Nockerl
PREP 25min
COOK 9min
READY IN 34min
This traditional recipe calls for only the basic ingredients — eggs, sugar, and flour. It is adapted from www.salzburg.info, the Salzburg Tourist Board official website.
Ingredients
6 egg whites
3 egg yolks
3 tbsp sugar
1 packet (7g/1.5 tsp) vanilla sugar
3 tsp flour
butter, for coating
powdered sugar, for sprinkling
200g (7 oz) raspberry or cranberry sauce, for serving
Preparation
Step 1/7
Add the egg whites to a grease-free bowl, then beat with a mixer until stiff. Then, add the sugar and beat until blended.
Step 2/7
Whisk the egg yolks a bit to break them apart, then pour them over the whites. Next, add the flour and the vanilla sugar. Mix everything carefully so you do not deflate the meringue.
Step 3/7
Set the oven to preheat to 220°C/430° and butter the casserole dish.
Step 4/7
With the help of a scraper scoop out a third of the batter then place it into the casserole dish in such a way that it resembles a mound. Repeat this with the remaining batter — you should end up with three mounds.
Step 5/7
Bake for 9 minutes. Take care that the nockerl doesn't dry out — it should remain moist inside.
Step 6/7
When done, sprinkle with powdered sugar.
Step 7/7
Serve immediately so it doesn't deflate, with a side of raspberry or cranberry sauce.
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