Salzburger Nockerl

Overview of Salzburger Nockerl:

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Salzburger Nockerl is a sweet soufflé served as a dessert, a specialty in the Austrian cuisine, particularly in the city of Salzburg.

History

The origin of Salzburger Nockerl is traced back to the 17th century. It is said to have been created as a symbol of the city's baroque architecture.

Ingredients

The main ingredients of Salzburger Nockerl include egg yolk, sugar, and flour. Some recipes also include vanilla and rum for added flavor.

Preparation

To prepare Salzburger Nockerl, the egg yolks are first separated from the whites. The yolks are then mixed with sugar, flour, and any additional flavorings. The egg whites are beaten until stiff and then gently folded into the yolk mixture. The resulting batter is spooned onto a baking sheet in large dollops and baked until golden brown.

Serving

Salzburger Nockerl is typically served hot, often with a dusting of powdered sugar. It is traditionally eaten as a dessert, but can also be enjoyed as a sweet main course.

See also

• Austrian cuisine
• List of Austrian dishes
• Soufflé

External links

• [Official website]

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