Winter magic comes from the snowy slopes of Austria and brings one of the most magical desserts you've ever tasted. What sets it apart from all the others - your family, guests and you have to eat it immediately.
Salzburger Nockerl is Salzburg's most famous sweet and one of the symbols of Austrian cuisine. This light, almost ethereal dessert is made from egg whites, with a little sugar, egg yolks and flour, and is baked briefly - just long enough to get a golden crust on the outside, while the inside remains soft, creamy and airy.
It is recognizable by its three (or more) gentle "peaks", symbolizing the mountains surrounding Salzburg. It is this structure that makes it special, but also fleeting: Salzburger Nockerl does not tolerate waiting - as soon as it comes out of the oven, it must be served, because it quickly goes flat and loses its charm.
The original recipe for Salzburger Nockerl
Ingredients (for 4 servings)
- 7 egg whites
- 4 egg yolks
- 100 g of crystal sugar
- 1 bag of vanilla sugar
- a pinch of salt
- 40 g of smooth flour
- butter for greasing the pan
- powdered sugar for sprinkling
(If desired, in some traditional versions a thin layer of raspberry or currant jam is added to the bottom of the dish, but this is not mandatory)
Preparing the egg whites
Beat with a mixer with a pinch of salt, then gradually add the sugar until you get a firm, shiny and creamy snow. Add vanilla sugar and egg yolks, beat briefly on low speed. Sift the flour and mix it in carefully - just three to four light strokes with a wire or spatula. The mixture should not become completely homogeneous. Preheat the oven to 220 °C. Grease an oval, ovenproof dish generously with butter. Use a spoon to form four pyramidal nockerla, stacked next to each other. Bake for 8 to 10 minutes, until golden brown. Remove from the oven, immediately sprinkle with powdered sugar and serve immediately.
Why is it eaten immediately?
Salzburger Nockerl is a dessert of the moment. Its structure depends on heat and air – as soon as it cools, the peaks fall and the magic disappears. It is precisely this transience that makes it unique: it is not made in advance and does not wait for guests – the guests wait for it.
Bonus video:
