Salzburger Nockerl

Name: Salzburger Nockerl
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4 servings
Cuisine: Austrian
Ingredients: 8 whites large egg whites; 4 yolks large egg yolks; 1/4 cup granulated sugar; 2 tbsp all-purpose flour, sifted; 2 tbsp unsalted butter; 2 tsp vanilla extract; 1 tsp lemon zest; 1/8 tsp kosher salt; 2 tbsp powdered sugar

Salzburger Nockerl are a showy Austrian soufflé dessert of three sweet, airy peaks baked in an oval dish, from the Salzburg region. They must be served immediately because they begin to deflate within minutes.

28 minMediumServes 4240 cal/serving

AustrianDessertOvenVegetarian

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Ingredients

8 whites large egg whites
4 yolks large egg yolks
1/4 cup granulated sugar
2 tbsp all-purpose flour, sifted
2 tbsp unsalted butter
2 tsp vanilla extract
1 tsp lemon zest
1/8 tsp kosher salt
2 tbsp powdered sugar

Instructions

1

Heat the oven to 425°F. Put 2 tbsp unsalted butter in a 10-inch oval baking dish and set it in the oven until melted, about 5 minutes.
2

Whisk 4 yolks large egg yolks, 2 tsp vanilla extract, and 1 tsp lemon zest in a small bowl. Whisk in 2 tbsp sifted all-purpose flour until smooth.
3

In a clean bowl, beat 8 whites large egg whites with 1/8 tsp kosher salt until soft peaks form. Gradually add 1/4 cup granulated sugar and beat until stiff, glossy peaks form.
4

Gently fold the yolk mixture into the whites in two additions, leaving some streaks of white.
5

Spoon the batter into three mounds in the melted butter, spacing them apart in the dish.
6

Bake 6 to 8 minutes, until the tops are golden and the centers are still soft.
7

Dust with 2 tbsp powdered sugar and serve immediately, before they fall.

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Questions

What temperature do I cook Salzburger Nockerl at?

For Salzburger Nockerl, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 8 minutes, in step 6.

Why fold instead of stir in Salzburger Nockerl?

Step 4 reads: "Gently fold the yolk mixture into the whites in two additions, leaving some streaks of white." Folding keeps the air you just beat in. Stirring at step 4 would knock it out and the result would come out dense.

What can I use instead of powdered sugar in Salzburger Nockerl?

The entry for Salzburger Nockerl calls for 2 tbsp powdered sugar. In its place: Blend granulated sugar with a teaspoon of cornstarch per cup until fine.

Does Salzburger Nockerl contain eggs?

Yes: 8 whites large egg whites and 4 yolks large egg yolks. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How do I store and reheat Salzburger Nockerl?

Store Salzburger Nockerl airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Serve it with

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