Salzburger Nockerl
Prep time
Cook time
Total time
  • 5 Egg Whites
  • 60 gram Powdered Sugar
  • 3 Egg Yolks
  • 7 drops Vanilla Essence
  • 20 gram White flour
  • Powdered sugar for the topping
  1. Start by separating the Egg whites and Egg yolks. Keep the egg yolks aside. Grab a Hand mixer ( I used a normal whisk, I had no choice) and beat your whites fluffy to a white stiff snow. Do the test to see if it’s stiff enough by turning the bowl upside down, if the snow stays where it is, it is ready.
  2. Now, carefully fold in your powdered sugar into the snow. Fold, do NOT mix! The snow has to stay fluffy and airy!
  3. Add the Vanilla to the beaten egg yolk and mix. Fold into the snow the yolk mixture.
  4. Preheat the oven now to 180 C!
  5. Sieve your white flour into the Snow mixture and fold it in as well. See that the ingredients are incorporated but don’t overdo it with the folding in because we need it to remain nice blown up and fluffy.
  6. Next, butter a long baking mold.
  7. With one of those pastry cards, take out a nice amount of the snow mixture, by pressing it towards the corner of the mixing bowl, so that a triangle shape gets formed. Quickly move the pastry to the buttered baking mold and continue to take out 2-5 more batch of Nockerl of the mixing bowl and place them carefully onto the mold, right next to each other. They can touch each other and most probably that will anyway happen by itself. Place them quickly into the oven and bake them at 180 for about 10 minutes or until golden but soft inside. I kept mine 10 ½ minutes because I calculated the fact that my oven rotates inside, so please keep an eye on them for the first time!
  8. Once finished baked, sprinkle powdered sugar on top and serve quickly!
Recipe by Orgasmic Chef at