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Salzburger Nockerln

January 14, 2014

A sweet baked soufflé

Salzburger Nockerln
Salzburger Nockerln


Ingredients (for 2 persons)

190 g pasteurized egg white (warmed to 60 to 90 degrees Celsius) or fresh egg whites (from 3 eggs):

90 g sugar

When using confectioner's egg whites (available from catering wholesalers): 70 g sugar

3 pasturized egg yolks

20 g flour

vanilla sugar

1 pinch of powdered lemon rind

1 pinch of salt

Mix some fluid cream and a tablespoon of sugar and place in a fireproof dish. Heat the ingredients to boiling in the oven or on the stove until it's lightly carmellized at the edges. Beat the egg whites. Take a pinch of salt, and add the sugar and grated lemon rind. Carefully fold in the egg yolk and powder. Shape the nockerln in the heat proof dish. Take powdered sugar in and sprinkle it on the three "mountains." Then bake the Salzburger nockerln at 250 degrees Celsius for five minutes. Serve immediately.