Salzburger Nockerl - As sweet as love and as tender as a kiss

 

There are two basic versions of this Austrian dumpling. The heartier, flour-based, savory rendition is served in soups and stews. The sweet version, known as Salzburger nokerl, contains very little flour and is made fluffy by the addition of stiffly beaten egg whites. It's generally used as an addition to fruit soups or served for dessert accompanied by fruit.

                       

 

 

Salzburger Nockerl

A traditional Austrian meringue dessert.

3 eggs, separated
3 tbsp butter
3 tbsp powdered sugar
1 tsp flour
2 tbsp milk

Beat egg whites until very stiff, set aside. Beat butter, sugar and egg yolks until very creamy. Very gently fold the egg whites and flour into the egg mixture. Heat the milk to very hot and pour it into an ovenproof omelet pan. Drop the soufflé mixture in three large ‘blobs’ into the pan. Make the blobs high rather than wide and set them a little apart. Bake them at about 400 degrees, about 10 minutes, until the tops are golden brown. The center should be light and creamy, the outside golden brown and puffed.

Makes two servings.

Frisch zubereitet und dampfend warm aus dem Ofen werden sie serviert, die Salzburger Nockerl. Meist aus einer feuerfesten Form ragend, präsentiert sich die berühmte Süßspeise, die zwar als Dessert gedacht ist, aber für eine Person für diesen Zweck wohl überdimensioniert ist. Daher sollte man die Nockerl besser in Gesellschaft genießen. Damit Sie das auch tun können, haben wir für Sie das Rezept dieser Köstlichkeit zum Nachkochen. Viel Erfolg!