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Salzburger Nockerl… a “culinary ambassador”

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 exquisitely fluffy Salzburger Nockerl.
Salzburger Nockerl © TSG Tourismus Salzburg GmbHSalzburger Nockerl © TSG Tourismus Salzburg GmbH

Ingredients

  • 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
  • Grated 10 g 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.
  • 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 on 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 the nockerl don’t collapse.

 

Tips:

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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