Salzburger Nockerl

Name: Salzburger Nockerl
Total time: 43 min
Yield: 4 servings
Ingredients: ¼ cup heavy cream; ¼ cup bottled wild lingonberry sauce or any fruit preserves or jam; 5 large egg whites; ¾ teaspoon salt; ½ cup granulated sugar; 1 tablespoon all-purpose flour; 3 large egg yolks; 1 teaspoon pure vanilla extract; 2 tablespoon Confectioners sugar

A classic Austrian dessert soufflé made with fluffy sweetened egg whites and served with lingonberry sauce and cream. These light, cloud-like dumplings are dusted with confectioners sugar for an elegant finish.

4 servings

43 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•¼ cup heavy cream
•¼ cup bottled wild lingonberry sauce or any fruit preserves or jam
•5 large egg whites
•¾ teaspoon salt
•½ cup granulated sugar
•1 tablespoon all-purpose flour
•3 large egg yolks
•1 teaspoon pure vanilla extract
•2 tablespoon Confectioners sugar

Cooking Instructions

1.
Put oven rack in middle position and preheat oven to 400°F.
10 min
2.
Pour cream into a 9-inch pie plate or shallow gratin dish and spoon lingonberry sauce into cream in dollops (it will be sparse).
3 min
3.
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.
10 min
4.
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.
20 min

Cooking Instructions

Put oven rack in middle position and preheat oven to 400°F.

10 min

Pour cream into a 9-inch pie plate or shallow gratin dish and spoon lingonberry sauce into cream in dollops (it will be sparse).

3 min

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.

10 min

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.

20 min