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Salzburger Nockerl

Salzburger Nockerl recipe image
Salzburger Nockerl is a traditional Austrian dessert that resembles a savory soufflé but is sweet and delicate. This airy treat is made by folding stiffly beaten egg whites into a mixture of egg yolks, sugar, and flour, then baking it until puffed and golden. It has a light, cloud-like texture that melts in your mouth. Traditionally served immediately after baking, it is often accompanied by a tart fruit compote, such as sour cherry or raspberry, and a dusting of powdered sugar. This elegant dish is perfect for special occasions or as a show-stopping finale to a dinner party. The contrast between the warm, soft interior and the crisp, caramelized exterior makes it a memorable culinary experience.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 119.7
Dietary: Vegetarian
Description
Salzburger Nockerl is a traditional Austrian dessert that resembles a savory soufflé but is sweet and delicate. This airy treat is made by folding stiffly beaten egg whites into a mixture of egg yolks, sugar, and flour, then baking it until puffed and golden. It has a light, cloud-like texture that melts in your mouth. Traditionally served immediately after baking, it is often accompanied by a tart fruit compote, such as sour cherry or raspberry, and a dusting of powdered sugar. This elegant dish is perfect for special occasions or as a show-stopping finale to a dinner party. The contrast between the warm, soft interior and the crisp, caramelized exterior makes it a memorable culinary experience.
Ingredients
  • 4 large Egg whites, at room temperature
  • 4 large Egg yolks
  • 1/3 cup Sugar, plus extra for dusting
  • 1/4 teaspoon Cream of tartar
  • 2 tablespoon Flour, all-purpose
  • 1/4 teaspoon Vanilla extract
  • 1 cup Sour cherry or raspberry compote (for serving)
Directions
  1. 1
    Preheat the oven to 400ðF (200ðC).
  2. 2
    Butter a 1.5-quart soufflé dish or ramekins and dust with sugar, tapping out any excess.
  3. 3
    In a large bowl, beat egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add 2 tablespoons of sugar and beat until stiff, glossy peaks form.
  4. 4
    In a separate bowl, beat egg yolks with the remaining 1/3 cup sugar until thick and pale yellow.
  5. 5
    Add vanilla extract to the egg yolk mixture.
  6. 6
    Sift the flour over the yolk mixture and gently fold it in with a spatula until just combined.
  7. 7
    Gently fold one-third of the egg whites into the yolk mixture to lighten it.
  8. 8
    Carefully fold in the remaining egg whites until no white streaks remain. Do not overmix.
  9. 9
    Pour the batter into the prepared soufflé dish.
  10. 10
    Bake for 12-15 minutes, or until the Nockerl is puffed and golden brown on top but still slightly soft in the center.
  11. 11
    Serve immediately with warm fruit compote and a dusting of powdered sugar.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 119.7kcal
% Daily Value *
Total Fat 11.3g18%
Saturated Fat 1.7g9%
Cholesterol 0.0mg0%
Sodium 18.2mg1%
Total Carbohydrate 4.8g2%
Dietary Fiber 1.1g5%
Sugars 2.2g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve immediately: Salzburger Nockerl deflates quickly after baking, so it must be served right out of the oven.

Fruit Compote: Traditional accompaniments include sour cherry (Sauerkirschen) or raspberry compote. You can make this by simmering frozen or fresh berries with a little sugar and lemon juice.

Egg Temperature: Ensure egg whites are at room temperature for maximum volume when whipping.

Folding Technique: Use a gentle folding motion to preserve the air in the egg whites. Overmixing will cause the batter to deflate.

Storage: This dessert cannot be stored or reheated effectively as it loses its structure. Prepare components (like compote) ahead of time, but bake the Nockerl just before serving.

Keywords: austria, dessert, egg, flour, fruit, german, light, nockerl, powdered sugar, soufflé, sweet, traditional, vanilla, whipped
Read it online: https://www.chefs-mate.com/recipe/salzburger-nockerl-2/