Salzburger Nockerl Recipe

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Salzburger Nockerl Recipe

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Adjust Servings:
4 egg whites
2 Egg Yolks
1/4 lemon juice only
1/4 teaspoon vanilla extract
40 grams cake flour
60 grams granulated sugar
soft butter
icing sugar for dusting

The famed Salzburger Nockerl, a light, baked souffle, is on of the most famous Austrian desserts.

  • 24 min
  • Serves 6
  • Medium




In Austria a dessert is referred to as “Mehlspeis” or directly translated the dish/meal with flour. I think very highly of Austrian desserts and pastries and certainly in terms of warm desserts there are fantastic dishes within the Austrian cuisine.

The most notable and the sort of “piece de resistance” Austrian desserts is the famed Salzburger Nockerl, a light, baked soufflé. It is typically served with a fresh berry compote, a fruit coulis or berry gelee enriched whipped cream.

I like to serve Salzburger Nockerl when I have friends over, as they “stand” a little longer that regular soufflés and can easily be served “family” style in a big oval or rectangular baking dish.

How to make the Salzburger Nockerl

  1. Butter your baking dish thoroughly and preheat your oven to 390F or 200C. Whip the egg yolks with 10g (1/3 oz) of the sugar and the vanilla extract foamy. In a mixer, beat the egg white to a hard peak and during this process, slowly add the remaining sugar little by little until all the sugar is well incorporated and the mixture is very stiff. The stiffness of the egg white will be the critical success factor of this dish. You must ensure that the sugar/egg white mixture is really whipped to a hard peak.
  2. Gently fold the egg yolk mixture under the egg white mixture, then add the flour little by little until the fully incorporated.
  3. Add the lemon juice just before scooping the mixture into the baking dish.
  4. Scoop the mixture in heaps into the baking dish and bake just as is, do not flatten or smoothen, but rather ensure that the surface still has peaks when starting to bake.
  5. Bake in the oven for 10-12 minutes, depending on the dish/dishes chosen, until golden brown. Dust with icing sugar and serve at once.

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986. What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990. For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world - Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with. Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

Recipe Reviews

Average Rating:
Total Reviews: 1

I had a chance to taste this in Vienna, now it is so nice to see it is not complicated to make!


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