For some Austrians, Salzburger Nockerl may be nothing more than hot air whilst others may think it is the best dessert in the world. We choose the latter! The warm dessert is sweet as love and tender as a kiss and with this recipe it is not too difficult to make.
- 7 egg whites
- 80 g granulated sugar
- 2 egg yolks
- 1 tbsp vanilla sugar
- 30 g flour (fine/smooth)
- butter (for brushing)
- icing sugar (for sprinkling)
- jam (optional)
Directions for Salzburger Nockerl
- Separate eggs and whisk egg whites until the mixture is stiff, gradually adding the granulated sugar. Mix eggs yolk with the vanilla sugar and fold into the egg whites. Gradually carefully stir in the flour.
- Melt the butter and use to grease a baking dish. Spoon the mixture into the dish in pyramid shapes – this is best done using a dough scraper – and bake in a pre-heated oven at 200°C/ 400 °F (fan oven) for 10 minutes until golden brown. The most famous dessert of the Mozart town has been well made if the peaks are golden with a creamy centre.
If you want your Salzburger Nockerl to be a success, do not open the oven door too early! For a variation of the above recipe, add a layer of fruity jam to the base of the greased dish.
The origins of the Salzburger Nockerl are unclear – even today we only know that they were first made in the early 17th century. According to some stories, Napoleon brought this sweet, egg-based dessert to Austria from France. Another story, on the other hand, says that the long-term mistress of Salzburg’s Prince Archbishop Wolf Dietrich von Raitenau and the mother of his 15 children invented the delicious dessert. The Salzburger Nockerl perfectly symbolise the baroque love of life which prevailed during the time of the industrious prince as well as also the snowy peaks surrounding the city of Salzburg: the Mönchs, Kapuziner and Gaisberg mountains.
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