Salzburger Nockerl
Where do Salzburger Nockerl come from?
The three sweet mounds represent Salzburg's local mountains Mönchsberg, Kapuzinerberg and Gaisberg – and belong to the city like Hohensalzburg Fortress. They were allegedly invented by Salome Alt, companion of Prince-Archbishop Wolf Dietrich. Today they are Salzburg's best-known dessert: airily whipped egg white, baked golden brown and dusted with icing sugar like freshly snow-covered peaks.
What you need
Ingredients for 2 people:
- 4 eggs
- 40 g flour
- 30 g butter
- 60 g sugar
- 1 sachet of vanilla sugar
- 1 pinch of salt
- Lingonberry jam
- Icing sugar for dusting
How it's done
- Preheat the oven to 200 °C top/bottom heat and butter an ovenproof dish well.
- Separate the eggs. Beat the egg whites with a pinch of salt until stiff.
- Slowly trickle in the sugar and vanilla sugar and keep beating until the egg whites are glossy.
- Briefly stir in the yolks, then carefully fold in the flour – only that keeps the mixture nice and airy.
- Using two spoons, place three tall Nockerl mounds in the buttered dish.
- Bake the Nockerl golden brown for about 10 to 12 minutes. Do not open the oven!
- Dust the Nockerl with icing sugar and serve immediately – a spoonful of lingonberry jam goes well with them.