Traditional Salzburger Nockerl with 4 Egg Whites, 55-60g Sugar, 2 Egg Yolks and 20g Flour, Shaped into Three Peaks and Baked Immediately (No Milk, Cream of Tartar, Vanilla or One-Cup Sugar)
Salzburger Nockerl, a classic Austrian dessert, is a fluffy soufflé-like dish made primarily from egg whites, egg yolks, sugar, and just a touch of flour. This traditional recipe celebrates the lightness of whipped egg whites and is sure to impress your guests with its airy texture and delicate sweetness. Perfect for a special occasion or a delightful end to any meal!
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Preheat your oven to 400°F (200°C) and prepare a baking dish by greasing it lightly with butter.
- 2
In a clean, dry bowl, whip the 4 egg whites to soft peaks. Gradually add 60g sugar and continue whipping to glossy stiff peaks.
- 3
Whisk the 2 egg yolks with a pinch of salt until smooth; do not add milk, vanilla, or cream of tartar.
- 4
Gently fold the egg yolk mixture into the whipped egg whites until just combined. Be careful not to deflate the whipped egg whites.
- 5
Sift in 20g flour and fold only until no dry streaks remain, keeping the mixture very airy.
- 6
Spoon the mixture into three distinct mountain peaks in the buttered dish and bake immediately for 10-12 minutes until golden outside but still soft within.
- 7
Once baked, remove the Salzburger Nockerl from the oven and serve immediately, as it will begin to deflate shortly after being taken out.
Cook notes
Tips
Ensure your mixing bowl for the egg whites is completely clean and dry for the best results.
Be gentle while folding the mixtures to keep the batter light and airy.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store any leftovers in an airtight container in the refrigerator for up to 1 day.
- Reheat gently in the oven if needed, but it's best enjoyed fresh.
Substitutions
- Use the measured granulated sugar because it stabilizes the whipped egg whites.
- Do not add vanilla, almond extract, milk, or cream of tartar to this traditional version.
What to Serve With
- Serve immediately from the baking dish with only a light dusting of powdered sugar.
- Coffee alongside, rather than a heavy sauce that would collapse the peaks.
Common Mistakes
- Overwhipping the egg whites can lead to a dry texture, so stop once stiff peaks form.
- Adding flour too aggressively can deflate the batter, so fold gently.
- Not baking immediately after mixing can result in a lost volume.
Recipe FAQ
Can I make Salzburger Nockerl ahead of time?
Salzburger Nockerl is best served immediately after baking as it deflates quickly.
What can I serve with Salzburger Nockerl?
This dish is traditionally enjoyed on its own, but you can pair it with a side of fresh berries.
Can I change the sugar or egg ratio?
Keep the measured egg-white, sugar, yolk, and flour ratio; extra sugar or liquid makes the peaks heavy and unstable.
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