Dish

Salzburger Nockerl

Salzburg Dumplings

Salzburger Nockerl is made by whisking together egg whites, sugar, and vanilla until stiff peaks form. The mixture is then baked in a hot oven until it puffs up and turns golden brown. Salzburger Nockerl is often served with fruit compote or whipped cream.

European cuisine› Alpine cuisine› Austrian cuisine

Dessert

Origins and history

Salzburger Nockerl is a traditional dessert from the city of Salzburg in Austria. It was created by the chef of the Archbishop of Salzburg in the 17th century.

Dietary considerations

Gluten-free

Variations

There are many variations of Salzburger Nockerl, including those with added fruit or chocolate. Some recipes also call for the addition of almond or hazelnut flour.

Presentation and garnishing

Salzburger Nockerl is often served on a decorative plate or in a ramekin. It can be garnished with a dusting of powdered sugar or a sprinkle of chopped nuts.

Tips & Tricks

When making Salzburger Nockerl, it is important to whisk the egg whites until stiff peaks form to ensure that the dessert puffs up properly in the oven. The oven should also be preheated to a high temperature to ensure that the dessert cooks evenly.