Heavenly Salzburger Nockerl: A Taste of Austrian Tradition

Salzburger Nockerl is a delightful Austrian dessert known for its light and airy texture, resembling snow-capped peaks. Named after the picturesque city of Salzburg, this dish is a testament to Austria’s culinary artistry. Its pillowy soufflé-like structure is baked to golden perfection and served with a creamy vanilla sauce, making it a luxurious treat for special occasions or a comforting dessert for any day. Follow this step-by-step guide to create a piece of Austrian history in your kitchen.

 

Preparation time

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Serves: 2-3 people

Ingredients

For the Nockerl:

• 4 large egg whites
• 2 tablespoons granulated sugar
• 1 tablespoon vanilla sugar (or 1 teaspoon vanilla extract)
• 2 egg yolks
• 1 tablespoon all-purpose flour
• Powdered sugar, for dusting

For the Vanilla Sauce:

• 1 cup milk
• 1 vanilla bean (or 1 teaspoon vanilla extract)
• 2 egg yolks
• 2 tablespoons granulated sugar

 

Instructions

Step 1: Prepare the Vanilla Sauce

1. Infuse the Milk: In a small saucepan, heat the milk gently. If using a vanilla bean, split it lengthwise, scrape out the seeds, and add both the seeds and the pod to the milk. If using vanilla extract, add it after heating.
2. Combine Egg Yolks and Sugar: In a separate bowl, whisk the egg yolks with the sugar until pale and creamy.
3. Temper the Egg Mixture: Slowly add the warm milk to the egg mixture while whisking continuously to prevent curdling.
4. Thicken the Sauce: Return the mixture to the saucepan and heat over low heat, stirring constantly, until the sauce thickens slightly. Do not boil. Strain out the vanilla pod if used. Keep warm.

Step 2: Make the Nockerl Batter

1. Whip Egg Whites: In a clean mixing bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the granulated sugar and vanilla sugar (or extract), continuing to beat until stiff peaks form.
2. Incorporate Egg Yolks: Gently fold the egg yolks into the whipped egg whites using a spatula to maintain the airy texture.
3. Add Flour: Sift the flour over the mixture and carefully fold it in, ensuring no lumps remain.

Step 3: Shape and Bake

1. Preheat Oven: Preheat your oven to 200°C (400°F). Grease a shallow baking dish with butter and lightly dust it with sugar.
2. Shape the Peaks: Using a large spoon, scoop the batter into the baking dish to form three large, mountain-like peaks.
3. Bake: Bake for 10-12 minutes, or until the Nockerl are golden brown and slightly firm to the touch. Avoid opening the oven door during baking, as the delicate batter might collapse.

Step 4: Serve

1. Dust and Plate: Once baked, dust the Salzburger Nockerl generously with powdered sugar to mimic snow-capped peaks.
2. Pair with Sauce: Serve immediately with the warm vanilla sauce poured over or on the side.

Tips for Success

1. Work Quickly: Nockerl batter deflates quickly, so shape and bake it promptly after preparation.
2. Room Temperature Eggs: Using eggs at room temperature ensures better volume when whipping the whites.
3. Serve Fresh: This dessert is best enjoyed straight from the oven while it’s still fluffy and warm.

 

Salzburger Nockerl is more than just a dessert—it’s a culinary journey to the heart of Austria. Its delicate peaks and creamy vanilla sauce create a harmony of flavors and textures that leave a lasting impression. Perfect for impressing guests or treating yourself, this recipe brings a piece of Salzburg’s charm to your home. So gather your ingredients, follow these steps, and enjoy the magic of Salzburger Nockerl.