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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.
Salzburger Nockerl © Tourismus Salzburg GmbHSalzburger Nockerl © Tourismus Salzburg GmbH


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

Legend has it that the famous Salzburg prince archbishop of Raitenau loved his mistress Salome mainly because of her exquisite Salzburger Nockerl.

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!

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