Salzburger Nockerl is an extraordinary creation that looks like the mountains near Salzburg, Austria, with big white peaks of meringue sitting on a bed of butter and grape (or currant) jelly. Simply outstanding.
Salzburger Nockerl

Salzburger Nockerln
Prep time
Cook time
Total time
If you have a slightly used vanilla bean from another recipe, put it into a sterilized glass jar and fill it with sugar, leaving a little room. Shake vigorously to make vanilla sugar and store in a cool, dry place. As time goes by, the sugar will absorb the vanilla flavor.
Recipe type: Dessert
Cuisine: Austrian
Serves: 4
  • 4 teaspoons unsalted butter
  • 4 teaspoons currant or grape jelly
  • whites of 9 large eggs, at room temperature
  • 1/2 Cup vanilla sugar
  • zest of 1/2 lemon, grated
  • yolks of 4 eggs
  • 1/4 Cup granulated sugar
  • 1/2 Cup sifted all purpose flour
  • 1/4 Cup powdered sugar
  1. Preheat the oven to 450 degrees F.
  2. Place four 9-inch oval au gratin dishes (or one large oval glass lasagna pan) on a baking sheet.
  3. In each small dish place 1 teaspoon of butter and 1 teaspoon of jelly. (If you are using a lasagna pan, smear the bottom with the butter and then with the jelly.
  4. Combine the egg whites, vanilla sugar, and lemon zest in a large metal bowl. Beat with an electric mixer at high speed until stiff peaks form.
  5. Beat the egg yolks with the granulated sugar. Gently fold the egg yolks and flour into the meringue. Use a spatula to place three large mounds of the mixture into each au gratin dish. Smooth the surface of each and bake for 8 minutes, until puffed and golden.
  6. Dust the tops of each 'peak' with powdered sugar using a small fine sieve to resemble snow capped peaks. Serve immediately.
  7. This is especially good with Vanilla Sauce, warm Chocolate Sauce, or cold Strawberry Sauce.
Serves 4.

From: VIENNESE CUISINE - THE NEW APPROACH by Peter Grunauer and Andreas Kisler.

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