Salzburger Nockerl: the delicious and light recipe for Austrian dessert

Total time: 25 Min
Difficulty: Low
Serves: 6 people
By Cookist

Salzburger Nockerl is indeed a mouthful, and it’s not just because of its name! The dessert originated in Salzburg…the city of Mozart. It’s light, fluffy, and perfect for those with a unsatiable sweet tooth. Some even say that the dessert was inspired by the snow-capped mountains. We’re not sure about that, but we definitely love this icing capped dessert.

The Salzburger Nockerl is a typical Austrian dessert. It’s basically a sweet souffle: airy, light, and sweet. The texture if fluffy and mouth filling. It’s said the dessert goes back as far as the 17th century. The dish is made with a few simple ingredients: eggs, flour, and sugar. You can also add variety by adding a jam or fruit preserve. In fact, the tartness goes well with the smooth texture and sweet taste. It’s easy to see why it’s still a traditional Austrian favorite. Try this recipe and you’ll love it too!



To ensure that your eggs are properly whisked, you must use a clean bowl. Any residue of fat or dirt (or egg yolk), will prevent them from being whisked properly.

We know you want to peak, but don’t open the oven door before the time is up! This will cause your Salzburger Nockerl to deflate, and it won’t be a souffle anymore.

If you want to make the Salzburger Nockerl fruitier, you can bake it on a bed of cranberries or any fruity jam or preserves. Purists will argue that only a fruit compote is suitable for this dessert, and that no jams should be used. The tarter, the better. If you’re not using strawberry, raspberry or rhubarb would also be great options. It is a great contrast against the sweetness of the dessert.

For a unique touch, you can use a small blowtorch to burn a bit of the meringue after baking. Just be careful that you don’t overdo it.

And if you were wondering, this dessert is best served and eaten right away as it doesn’t store well.

Egg whites
Granulated sugar
80 g (2.8oz)
Egg yolks
All-purpose flour
30 g (1oz)
vanilla sugar
15 g (1 tbsp)
butter for greasing
powdered sugar for sprinkling
strawberry jam (optional)

How to make Salzburg Nockerl

Separate the egg whites from the yolks, placing the egg whites in a larger bowl.

Whisk the egg whites while slowly adding sugar. Beat until stiff peaks form.

Add the vanilla sugar and fold in with a rubber spatula.

Add two egg yolks and fold to combine all the ingredients until no streaks of yolk are visible.

Sift in the flour and fold through again with a spatula.

Use unsalted butter to grease a glass oven safe baking dish with butter (make sure it’s a thick layer).

Add a few tablespoons of jam, and spread to smooth out.

Add the prepared mixture and use the spatula to smooth it out.

Bake at 200°C/400°F (using a fan oven) for 10 minutes until golden brown.

Sprinkle with powdered sugar. Serve with extra strawberry jam.

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