Salzburger Nockerl | Austrian Souffle Dumplings
Austrians, particularly the Bavarians, are known for making a meal out of their desserts. Just like the ever-popular Kaiserschmarrn and Apfelstrudel, Salzburger Nockerl is a dessert that can be enjoyed as a meal in itself. Although derived from the French soufflé, it has evolved into an Austrian culinary icon.
The term “Nockerl” comes from the Austrian word “Nocken,” which refers to dough-based dumplings. The origins of Salzburger Nockerl are shrouded in mystery. Some sources suggest it was invented by a local chef in the 18th century, while others believe it was a regional staple long before that time. According to the most popular legend, the dessert was created by Salome Alt in the 17th century. Salome Alt was the mistress of Salzburg’s Prince and Archbishop Wolf Dietrich von Raitenau.
Traditionally, Salzburger Nockerl consists of three meringue peaks, representing the hills surrounding the city center: Gaisberg, Mönchsberg, and Kapuzinerberg. These meringue peaks are dusted with powdered sugar, mimicking the snow-covered peaks of the region.
How to make Salzburger Nockerl
This recipe for Salzburger Nockerl uses minimal ingredients and is quick to prepare. Start by brushing a baking pan or oven dish with butter. Traditionally, this dessert is made in a straight-sided 10-12 inch oval pan, but a rectangular dish works well too. Once the pan is buttered, set it aside.
Traditionally, Salzburger Nockerl is served on a caramel base, with the meringue placed on top. It is commonly accompanied by vanilla sauce and a tart jam, such as lingonberry, red currant, or raspberry. But some recipes have the vanilla sauce or the berry jam as a base. My recipe is based on the latter.
Preheat oven to 220℃. Use a glass/ steel bowl free of any grease/moisture. Wipe it clean with a vinegar dipped paper towel. Using a electric whisk/ hand mixer, beat the egg whites with the stabilising agent, at low speed until t develops frothy consistency, followed by soft peaks. Slowly add the sugar, 1 tbsp at a time and continue beating at low speed. Once all the sugar has been well incorporated, beat the mixture at high speed until it is thick, smooth and glossy and forms stiff peaks.
Whisk the egg yolks a bit and add them over the Meringue along with the Flour & Vanilla Extract. With the help of a spatula, gently mix them all together roughly, without deflating the meringue. Brush the inside of the baking dish generously with butter. Spread some tart jam (lingonberry/ cranberry/ raspberry) on the baking dish.
With the help of a dough scraper, scoop out a third of the batter and gently place it in the baking dish. It should appear like a mound preferably with a little peak on top. Similarly place the remaining batter in the dish to form three mounds of batter in the baking dish. Place in the oven and bake for 10-12 minutes until the mounds turn slightly brown on the outside. Take the dish out of the oven and dust the Nockerl with powdered sugar and serve immediately.
For serving, using a Flat spoon/ spatula, cut into the Nockerl and scoop out a portion onto the serving plate. Spoon out some jam from the baking dish onto the serving plate. Enjoy!
And if you are wondering what to do with the leftover egg yolks, try my Creme Brulee recipe.
Salzburger Nockerl
Equipment
- 1 10-12 inch Oval, Straight sided Baking Dish (or loaf pan)
- 1 Hand-held mixer
- 1 Dough Scraper
- 1 Spatula
- 1 Flat Spoon
Ingredients
- 6 Egg Whites (large eggs)
- 1 tsp Stabilising agent – Vinegar/Cream of tartar/ lemon juice (I used lemon juice)
- ¼ cup Sugar (granulated)
- 3 Egg Yolks
- 1 tbsp All-purpose Flour
- 1 tsp Vanilla Extract
- Butter (as needed for brushing)
- 200 gms Lingonberry/ Red currants/ Raspberry Jam (or any Tart jam of your choice)
Instructions
- Preheat Oven to 220℃
Preparing the mixing bowl: (see notes)
- Use a glass/ steel bowl free of any grease/moisture. Wipe it clean with a vinegar dipped paper towel
Preparing the Batter:
- Using a electric whisk/ hand mixer, beat the egg whites with the stabilising agent, at low speed until t develops frothy consistency, followed by soft peaks
- Slowly add the sugar, 1 tbsp at a time and continue beating at low speed.
- Once all the sugar has been well incorporated, beat the mixture at high speed until it is thick, smooth and glossy and forms stiff peaks.
- Whisk the egg yolks a bit and add them over the Meringue along with the Flour & Vanilla Extract
- With the help of a spatula, gently mix them all together roughly, without deflating the meringue
- Brush the inside of the baking dish generously with butter
- Spread a layer of jam on the base of the baking dish
- With the help of a dough scraper, scoop out a third of the batter and gently place it in the baking dish. It should appear like a mound preferably with a little peak on top.
- Similarly place the remaining batter in the dish to form three mounds of batter in the baking dish
- Place in the oven and bake for 10-12 minutes until the mounds turn slightly brown on the outside
- Take the dish out of the oven and dust the Nockerl with powdered sugar and serve immediately.
Serving Instruction:
- Using a Flat spoon/ spatula, cut into the Nockerl and scoop out a portion onto the serving plate. Spoon out some jam from the baking dish onto the serving plate. Enjoy!
Notes
- To ensure that the bowl is clean and devoid of any stray particles/ grease and moisture, wipe it clean with a paper towel dipped in little vinegar
- Refrigerated eggs separate better than eggs kept at room temperature
- Break the eggs in a separate bowl to avoid contamination of the whites in the eventuality of a broken yolk
- Contaminated egg whites won’t beat well and hold the peaks well
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