Salzburger Nockerl (Sweet Austrian Soufflé)

Name: Salzburger Nockerl (Sweet Austrian Soufflé)
Total time: 30 min
Yield: 4 servings
Ingredients: 7 egg whites; 2 egg yolks; ½ cup caster sugar; 1 tbsp vanilla sugar; 1 ½ tbsp flour; Zest of half a lemon; Jam or custard sauce (as base or to serve with)

Salzburger nockerl is a sweet dish typical of Austrian cuisine that is especially popular in Salzburg, as its name implies.

30 min · serves 4

Ingredients

7 egg whites
2 egg yolks
½ cup caster sugar
1 tbsp vanilla sugar
1 ½ tbsp flour
Zest of half a lemon
Jam or custard sauce (as base or to serve with)

Steps

Preheat oven to 200°C (~400°F).
Whip the egg whites, gradually adding the sugar, until they are very stiff.
Quickly beat in the 2 yolks, zest, and vanilla sugar without beating too hard.
Carefully fold in the flour.
Butter two oven-proof dishes (you may now line the bottom of the dish with jam or custard if desired).
Heap three large dollops of the egg mass into the dish, sitting alongside each other, slightly offset. "Mount" them to resemble three little mountains.
Bake in the oven for 10 minutes until your Nockerl have become slightly brown on top.

More recipes with eggs, vanilla, flour or lemon

Adapted from “Salzburger Nockerl (Sweet Austrian Soufflé)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.