Salzburger Nockerln is a classic recipe from the home town of Mozart: Salzburg in Austria.
The recipe can be traced back to the 17th century, and it is been said that it is featuring the hillside surrounding Salzburg: the Gaisberg, Moenchsberg and Nonnberg.
True, if you make them right you have a mountain-like structure on your plate. And the dusting of powdered sugar will turn them into snow-covered peaks. The recipe also had been praised in Fred Raymond’s 1938 operatta, Season in Salzburg, as “Suess wie die Liebe und zart wie ein Kuss” (means “Sweet as love and tender as a kiss”).
What a poetic dish! It is so delicious because of the subtle sweet taste which is not too sweet but still delights the taste buds whenever you will eat it. Serve it as a main course, as a dessert, or with coffee and tea. It is easy to make, you will be surprised. Happy Cooking!
– Preheat oven to 200 C or 400 F.
– Heat butter in a smaller and flat fireproof dish.
– Whisk egg whites with sugar and vanilla sugar until very firm. If you turn the bowl with the firm egg whites it should not fall down. Then it is done!
– Mix egg yolks with lemon peel very well. Fold with egg whites. Use a spatula for mixing!
– Add flour, mix carefully. Don’t use a hand mixer.
– By using a wide spatula make Nockerl and place each next to each other into the fireproof dish (with the melted butter). Dough should make 3 Nockerln.
– Bake for about 8-10 minutes until the Nockerl are slightly browning on top.
– Sprinkle powdered sugar over the Nockerl and serve them fast and warm (if you wait too long it will sink in).
Video: How you make Nockerln (in German but you can see what the two chefs are doing. Follows exactly the recipe above.