Best 2 Salzburger Nockerl Recipes
**Salzburger Nockerl: A Heavenly Delight from Austria**
Indulge in the ethereal charm of Salzburger Nockerl, a classic Austrian dessert that captivates the senses with its fluffy peaks and delicate custard filling. This iconic dish, originating from the heart of Salzburg, has won hearts worldwide with its unique appearance and irresistible taste. Our comprehensive guide presents two delectable recipes for Salzburger Nockerl, each offering a distinct culinary experience.
The first recipe, "Classic Salzburger Nockerl," stays true to the traditional method, using egg whites, sugar, and flour as the base ingredients. With step-by-step instructions and expert tips, you'll learn the art of creating those mesmerizing peaks that are the hallmark of this dessert.
For those seeking a more contemporary twist, the "Modern Salzburger Nockerl" recipe incorporates a luscious custard filling, adding an extra layer of richness and flavor. This variation promises to tantalize your taste buds with its creamy texture and harmonious blend of flavors.
Whether you're a seasoned baker or a novice cook, our recipes provide clear guidance and helpful insights to ensure your Salzburger Nockerl turns out perfect. Discover the secrets of mastering this culinary masterpiece and impress your loved ones with a dessert that is both visually stunning and utterly delicious.
SALZBURGER NOCKERL
Categories Mixer Berry Dairy Egg Fruit Dessert Bake Quick & Easy Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 (dessert) servings
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Pour cream into a 9-inch pie plate or shallow gratin dish and spoon lingonberry sauce into cream in dollops (it will be sparse).
- Put egg whites and salt in a bowl, then set bowl in a larger bowl of hot water and stir whites to warm to room temperature, 1 to 2 minutes. Remove from hot water. Beat whites with an electric mixer at high speed until they just form soft peaks, then beat in granulated sugar, 1 tablespoon at a time, beating until whites just form stiff, glossy peaks. Sprinkle flour over meringue and fold in gently but thoroughly. Whisk together egg yolks and vanilla in a small bowl, then fold into whites gently but thoroughly.
- Spoon large dollops of meringue onto cream mixture and bake until golden brown and set, 13 to 15 minutes. If you prefer a less creamy soufflé, bake 5 minutes more. Dust lightly with confectioners sugar and cool 5 minutes before serving.
SALZBURGER NOCKERL
My Dad enjoyed this dessert as a young soldier shortly after WWII. For years he would ask for this dessert in restaurants only to be told that they were not familiar with the recipe. I found this recipe and made it for him for Father's Day this year, with great success. I decided to post it here so that I'll be able to find the recipe again, the next time Dad (or anyone else in my family) wants it. It is a light, lemony dessert - much like a souffle. I made it as listed below, except that I increased the lemon zest to the zest of a full large lemon. From the Time-Life book, Cooking of Vienna's Empire.
Provided by Sue Cummings
Categories Dessert
Time 27m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. In a medium-sized mixing bowl, break the egg yolks up with a fork and stir in the vanilla and lemon peel. Sprinkle the flour over the yolk mixture.
- In another bowl, using a wire whisk or rotary or electric beater, beat the egg whites with a pinch of salt until they cling to the beater. Add the sugar and bet until the whites form stiff, unwavering peaks. With a rubber spatula, stir an overflowing tablespoon of the whites into the yolk-and-flour mixture, then reverse the process and fold the yolk mixture into the rest of the egg whites, using an over-under cutting motion instead of a mixing motion. Don't overfold.
- Generously butter an oval or oblong 8 by 10 inch baking dish attractive enough to serve from. Using the rubber spatula, make 3 mounds of the mixture in the dish. Bake the Nockerl in the middle of the oven 10 to 12 minutes, or until it is lightly brown on the outside but still soft on the inside. Sprinkle with confectioners' sugar and serve immediately.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Make sure your egg whites are at room temperature before whipping them.
- Whip the egg whites until they are stiff and glossy.
- Gently fold the egg whites into the egg yolk mixture.
- Pour the batter into a piping bag fitted with a star tip.
- Pipe the batter into mounds on a baking sheet lined with parchment paper.
- Bake the Salzburger Nockerl until they are golden brown and puffed up.
- Serve the Salzburger Nockerl immediately, dusted with powdered sugar.
Conclusion:
Salzburger Nockerl is a delicious and impressive dessert that is perfect for any special occasion. With its light and airy texture, it is sure to be a hit with your guests. Follow these tips to make sure your Salzburger Nockerl turns out perfect every time.
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