This classic dessert choice is typically enjoyed in restaurants. Many find it intimidating to even contemplate baking at home. However, it’s mostly its long history, impressive size and beautiful appearance that make it daunting.
The Salzburger Nockerl is said to have been traced as far back as the early 17th century. Local folklore says that the fluffy mounds of egg whites represent the hillside surrounding Salzburg: the Gaisberg, Moenchsberg and Nonnberg. The dusting of powdered sugar turn them into snow-covered peaks. It was even been praised in Fred Raymond’s 1938 operatta, Season in Salzburg as “Suess wie de Liebe und zart wie ein Kuss” (Sweet as love and tender as a kiss).
The main ingredients are simply beaten egg whites and sugar and an important key to success is quite simple: Patience. The egg whites must be beaten slowly and at medium speed until smooth and creamy. If the egg whites are done properly, a Salzburg Nockernl can reach great heights, both literally and in flavor, texture and aroma.
Recipe for Salzburger Nockerl (Salzburg Soufflé), Serves: 4 people
Ingredients
- 1/2 tablespoon soft butter
- 1/2 cup sugar
- 1/3 cup red berry jam or compote*
- 2 tablespoons milk
- 3 egg yolks
- 1 tablespoon vanilla sugar
- zest of ½ a lemon
- 7 egg whites
- 1/4 cup flour
- 1/2 tablespoon confectioners' sugar.
* Red berry compote or jam may be substituted. Use enough to thinly cover the bottom of the baking dish
Instructions
- Preheat oven to 400 degrees.
- Use butter to grease bottom and sides of a 10- to 12-inch oval baking dish, or a 9-inch round baking dish. Dust with 1 tablespoon sugar.
- Put 2 tablespoons of milk into the bottom of the baking dish, turning to distribute evenly.
- Add jam or compote in dollops.
- Quickly beat egg yolks, vanilla sugar and lemon zest until smooth. Do not over beat.
- In a separate bowl with clean beaters, beat egg whites on medium speed until frothy. Gradually add remaining sugar. Continue beating on medium speed, until whites are very thick, smooth and creamy like whipped cream (they should not be stiff high peaks). Continue beating a minute or two longer. Only at the very end, increase speed to high and beat 10 seconds.
- Slowly fold the whites into the yolks while sprinkling with flour.
- Pile egg mixture in three mounds (or pyramids) close together on top of jam, each covering one-third of the dish.
- Bake 10 to 12 minutes, until golden brown.
- Remove from oven, dust with sifted confectioners' sugar and serve.
Alternatives
- Fresh raspberries or compote can be served on the side instead of baked underneath, if preferred.
- Custard can be substituted for the fruit or compote.
Corinne Westphal - Corinne Westphal is a worldwide-based writer, editor, blogger and "Jill of many trades." She has 15+ years of editorial experience in ...
