Salzburger Nockerl is a light Austrian baked dessert named for Salzburg: sweet, airy peaks of whipped egg whites baked over a thin layer of fruit or butter. This home-style version uses lingonberry preserves for a tart contrast, with powdered sugar added just before serving; recipes vary, and the soufflé is best eaten straight from the oven.
Ingredients
- 1 tablespoon (14 g) unsalted butter, softened, for the baking dish
- 2 tablespoons (30 ml) heavy cream
- 3 tablespoons (60 g) lingonberry preserves
- 4 large eggs, separated and brought to room temperature
- ⅓ cup (67 g) granulated sugar, divided
- 1 teaspoon (5 ml) vanilla extract
- 1 teaspoon (5 ml) finely grated lemon zest
- ¼ cup (30 g) all-purpose flour, sifted
- ⅛ teaspoon fine salt
- 1 tablespoon (8 g) powdered sugar, for serving
Instructions
- Set a rack in the middle of the oven and heat it to 400°F (200°C). Butter a 1½-quart (about 1.4-liter) oval baking dish or a similarly sized shallow ovenproof dish. Stir the cream and lingonberry preserves together, then spread the mixture in a thin layer over the bottom.
- Separate the eggs carefully, putting the whites in a clean, dry mixing bowl and the yolks in a smaller bowl. Any yolk in the whites can keep them from whipping properly. Whisk the yolks with the vanilla and lemon zest until combined.
- Using a clean whisk or mixer, beat the egg whites with the salt until foamy. Gradually add ¼ cup (50 g) of the granulated sugar, beating until the whites are glossy and hold firm peaks. Do not beat them until dry or grainy; that makes folding harder.
- Whisk the remaining 1 tablespoon (17 g) granulated sugar into the yolks. Stir in about one quarter of the whipped whites to loosen the yolk mixture. Sift the flour over the remaining whites, then gently fold in the yolk mixture with a broad spatula, stopping as soon as no dry flour streaks remain. A few small streaks are preferable to deflating the mixture through overmixing.
- Spoon the batter into the prepared dish in three tall, separate mounds, angled so they resemble mountain peaks. Leave a little space between them; they will expand as they bake. Bake immediately for 10–12 minutes, until the peaks are well risen and golden and the centers look just set. This egg-based dessert should reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes; check the center with an instant-read food thermometer, avoiding the hot dish.
- Dust with powdered sugar and serve at once, spooning some of the warm fruit sauce from the dish onto each portion. The peaks naturally begin to settle after baking, so do not wait for them to hold their shape.
Tips
- Room-temperature eggs whip to greater volume than cold eggs. Separate them while cold, when the yolks are less likely to break, then let the whites stand until they are no longer chilled.
- Use a bowl and beaters free of grease, and keep all yolk out of the whites. A copper or stainless-steel bowl works well; a plastic bowl can retain traces of fat.
- Lingonberry preserves are traditional in many versions but may be hard to find. Cranberry or red-currant preserves are practical substitutes; both give a similar tart base, while sweeter jam makes the dessert less tangy.
- Have the dish and oven ready before folding. The airy batter loses volume as it sits, and opening the oven early can interrupt the rise.
Serving Suggestions
Bring the baking dish directly to the table and serve the nockerl while hot, before the peaks fall. A light dusting of powdered sugar is usually enough. Offer extra lingonberry preserves, cranberry sauce, or a spoonful of unsweetened whipped cream on the side. Coffee or black tea makes a simple accompaniment; avoid covering the delicate flavor with a heavy sauce.
Variations
Use red-currant jelly, cranberry preserves, or a tart berry compote in place of lingonberry preserves. If you have no fruit preserves, butter the dish generously and sprinkle it with 1 tablespoon (12 g) granulated sugar; the result will be sweeter and lack the fruity tartness. A little orange zest can replace the lemon zest, though it gives the dessert a warmer citrus aroma.
For individual portions, divide the cream-and-fruit base among four ovenproof ramekins and make one mound in each. Ramekins may bake faster, so begin checking at 7 minutes and use a thermometer to confirm the egg mixture reaches 160°F (71°C). Avoid adding extra flour or reducing the sugar substantially: either change can make the soufflé heavier or affect how well the whites hold.
Storage and Reheating
Salzburger Nockerl is at its best immediately after baking. If leftovers remain, transfer them to a covered container and refrigerate within 2 hours; eat within 3–4 days. The peaks will collapse and the texture will become denser, so leftovers will not resemble the fresh soufflé. Reheat portions in a 300°F (150°C) oven until hot throughout and at least 165°F (74°C), the USDA FSIS temperature for reheated leftovers. A microwave is quicker but makes the texture softer. Do not leave the baked dessert at room temperature for more than 2 hours.
Frequently Asked Questions
What does Salzburger Nockerl mean?
It refers to Salzburg’s airy baked sweet, shaped in peaks that are often said to represent the surrounding mountains. The dessert is associated with Salzburg, Austria, and is served warm as a pudding-like soufflé.
Why did my nockerl collapse?
Some settling is normal as the steam escapes after baking. A severe collapse can result from underbaking, overbeating the whites until dry, folding too vigorously, or letting the batter sit before it goes into the oven. Serve it promptly once baked.
Can I make the batter ahead?
No. Whipped egg whites lose volume as they stand, so prepare the ingredients in advance but whip, fold, and bake just before serving. The baked dessert also does not keep its original lofty texture when reheated.
Can I use frozen berries instead of preserves?
Yes, but cook them first into a thick, cooled compote so the base is not watery. Simmer about ½ cup (75 g) berries with 1 tablespoon (12 g) sugar until thick, then cool before spreading in the dish. This adds preparation time and may make the base less sweet than preserves.
How can I tell when it is done?
The peaks should be golden, risen, and just set in the middle. Because this recipe contains eggs, confirm the center reaches 160°F (71°C) with an instant-read thermometer; bake in short increments if it has not reached that temperature.
Is this the only traditional version?
No. Salzburger Nockerl recipes vary in their proportions, flavorings, baking dishes, and whether they include fruit. This version uses a simple berry base and lemon zest while keeping the characteristic sweet, whipped-egg peaks.
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