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Salzburger Nockerl

This light and fluffy dessert may remind some people of Salzburg’s snow capped-mountains - but it is definitely a real treat for gourmets. Legend has it that the famous Salzburg prince archbishop of Raitenau loved his mistress Salome mainly because of her exquisite Salzburger Nockerl.

150 ml milk
½ vanilla pod
freshly squeezed lemon juice
7 egg whites, cooled
pinch of salt
80 g sugar
4 egg yolks
rind from 1 lemon
10 g grated vanilla sugar
2 tbs flour
1 tbs cornstarch (Maizena)
icing sugar for dusting
butter for greasing

How to make it:

Heat the milk with the cut-open vanilla pod and lemon juice. Remove from the stove and leave to sit. Remove the pod. Smear an oval-shaped, ovenproof form with butter and pour in enough vanilla milk to cover the bottom.

With a hand mixer, mix the cooled egg whites with a pinch of salt and a third of the sugar until very stiff. Slowly add the rest of the sugar and continue to beat until the mixture is thick and creamy.

Preheat the oven to 220°C. Add the egg yolks, lemon rind, vanilla sugar, flour, and cornstarch to the egg white mixture and fold three or four times with a whisk (the mass mustn’t become homogenous). Make 4 pyramid-shaped nockerl, placing them next to each other in the baking tray. Bake for 10-12 minutes until light, golden brown.

Dust with icing sugar and serve quickly so that the nockerl don’t collapse.


To add a fruity taste, bake on a bed of cranberries.

To make sure all the residual fat is removed from the bowl in which the eggs are whisked, simply rub the bowl with lemon juice.

Guten Appetit!

Salzburger Nockerl

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