Here’s a traditional recipe for Salzburger Nockerl, a classic Austrian dessert from Salzburg, known for its light and airy texture. This sweet soufflé is shaped like the hills surrounding the city and served warm with a dusting of powdered sugar.
Ingredients:
- 6 large egg whites
- 4 large egg yolks
- 3 tablespoons granulated sugar
- 1 tablespoon vanilla sugar (or 1 teaspoon vanilla extract)
- 1 tablespoon all-purpose flour
- 1 tablespoon cornstarch
- Zest of 1/2 lemon
- Butter (for greasing the dish)
- 2 tablespoons powdered sugar (for dusting)
- Optional: Raspberry or cranberry sauce (for serving)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Butter a large oval or rectangular baking dish generously.
2. Prepare the Batter:
- In a medium bowl, whisk the egg yolks with 1 tablespoon of sugar, vanilla sugar (or vanilla extract), lemon zest, and flour until you have a smooth mixture. Set aside.
3. Whip the Egg Whites:
- In a clean, dry bowl, whip the egg whites with a hand mixer or stand mixer until soft peaks form.
- Gradually add the remaining 2 tablespoons of granulated sugar while continuing to whip until the egg whites are stiff and glossy.
4. Fold the Yolks into the Egg Whites:
- Gently fold the egg yolk mixture into the whipped egg whites. Be careful not to deflate the egg whites while mixing. Use a spatula and fold until the yolk mixture is just incorporated.
5. Shape the Nockerl:
- Using a large spoon or spatula, divide the batter into 3-4 large mounds (resembling hills) and place them in the greased baking dish. The traditional look is three distinct mounds, representing the three mountains surrounding Salzburg (Mönchsberg, Kapuzinerberg, and Gaisberg).
6. Bake:
- Bake in the preheated oven for about 10-12 minutes, or until the nockerl are puffed up and lightly golden on top. Be careful not to overbake, as they should remain soft and delicate inside.
7. Serve Immediately:
- Once out of the oven, dust generously with powdered sugar.
- Traditionally, Salzburger Nockerl is served with a tart fruit sauce like raspberry or cranberry to balance the sweetness, but this is optional.
Tips:
- Timing is Key: This dessert is best served immediately after baking, as it deflates rather quickly.
- Light Hand: Be gentle when folding the egg whites and yolk mixture to keep the batter light and airy.
- Flavor Variations: Some variations include adding a bit of rum or lemon juice to the batter for an extra flavor boost.
Enjoy this traditional Salzburger Nockerl, a dessert that captures the airy sweetness of Salzburg itself!
