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Salzburger Nockerln

Salzburger Nockerln recipe image
Salzburger Nockerln is a classic Austrian dessert that resembles a soufflé but is distinct in its texture and preparation. This dish features a delicate, airy interior made from whipped egg whites, folded gently with egg yolks, sugar, and flour. It puffs up dramatically in the oven, creating a golden, crisp exterior that contrasts beautifully with the soft, mousse-like center. Traditionally served immediately with sweet currant or grape jelly and warm vanilla sauce, it offers a perfect balance of sweetness and subtle lemon zest. This elegant yet simple dessert is ideal for special occasions or as a impressive finale to a dinner party, showcasing the art of gentle folding and precise baking.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 49.4
Dietary: Vegetarian
Description
Salzburger Nockerln is a classic Austrian dessert that resembles a soufflé but is distinct in its texture and preparation. This dish features a delicate, airy interior made from whipped egg whites, folded gently with egg yolks, sugar, and flour. It puffs up dramatically in the oven, creating a golden, crisp exterior that contrasts beautifully with the soft, mousse-like center. Traditionally served immediately with sweet currant or grape jelly and warm vanilla sauce, it offers a perfect balance of sweetness and subtle lemon zest. This elegant yet simple dessert is ideal for special occasions or as a impressive finale to a dinner party, showcasing the art of gentle folding and precise baking.
Ingredients
  • 4 teaspoon Unsalted butter
  • 4 teaspoon Currant or grape jelly
Directions
  1. 1
    Preheat the oven to 450 degrees F (230 degrees C).
  2. 2
    Place four 9-inch oval au gratin dishes (or one large oval glass lasagna pan) on a baking sheet.
  3. 3
    In each small dish, place 1 teaspoon of butter and 1 teaspoon of jelly. If using a lasagna pan, smear the bottom with butter and then jelly.
  4. 4
    Combine the egg whites, vanilla sugar, and lemon zest in a large metal bowl.
  5. 5
    Beat with an electric mixer at high speed until stiff peaks form.
  6. 6
    In a separate bowl, beat the egg yolks with the granulated sugar until pale.
  7. 7
    Gently fold the egg yolks and sifted flour into the meringue using a spatula.
  8. 8
    Use a spatula to place three large mounds of the mixture into each au gratin dish.
  9. 9
    Smooth the surface of each mound slightly.
  10. 10
    Bake for 8 minutes, until puffed and golden brown.
  11. 11
    Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 49.4kcal
% Daily Value *
Total Fat 4.0g7%
Saturated Fat 2.6g13%
Cholesterol 10.8mg4%
Sodium 0.6mg1%
Total Carbohydrate 3.5g2%
Dietary Fiber 0.0g0%
Sugars 3.5g
Protein 0.0g0%

* 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 with Vanilla Sauce, warm Chocolate Sauce, or cold Strawberry Sauce (recipes separately).

Ingredients listed in original directions: Whites of 9 large eggs (at room temperature), 1/2 c Vanilla sugar, Zest of 1/2 lemon (grated), Yolks of 4 eggs, 1/4 c Granulated sugar, 1/2 c Sifted all purpose flour.

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

Keywords: austrian, dessert, souffle, eggs, meringue, baking, vanilla, jelly, currant, lemon, flour, sugar, light, airy, pudding, classic, salzburg, nockerln, pastry
Read it online: https://www.chefs-mate.com/recipe/salzburger-nockerln/