Best Salzburger Nockerln Recipes

SALZBURGER NOCKERLN

Steps:

• Preheat the oven to 400 degrees F.
• Pour the warm raspberry jam into a 7 by 11-inch baking dish. In a medium sized mixing bowl, whisk together 1 ounce of sugar, and tapioca flour. Add the egg yolks, Grand Marnier, orange zest and lemon zest. Whisk until light in color.
• In an electric mixer, fitted with a wire whisk, beat together the egg whites and 1 ounce of sugar to soft peaks. Then, add the remaining 5 ounces of sugar in a slow, steady stream and continue to whip to stiff peaks.
• Stir 1/3 of the meringue into the egg yolk mixture to blend. Fold in the remaining meringue and continue to gently mix until well blended.
• Spoon into 3 equal mounds over the raspberry jam, shaping to resemble the 3 mountains of Salzburg. Bake for 12 to 15 minutes, until golden and risen like a souffle. Serve immediately with extra raspberry jam and Creme Anglaise.
• In a small saute pan, combine 6 ounces of raspberries, sugar, orange juice and lemon juice. Bring to a boil and cook for about 3 minutes, whisking vigorously to break apart the raspberries. The mixture should resemble a loose jam. Remove from the heat and add the remaining 6 ounces of raspberries, stirring gently until well coated.

SALZBURGER NOCKERLN WITH PRESERVES

Steps:

• Preheat the oven to 450 degrees
• Place four 9" oval au gratin dishes (or one large oval glass/ceramic lasagna dish) on a baking sheet.
• In each small dish place 1 teaspoon butter and 1 teaspoon preserves. (If you are using a lasagna pan, smear the bottom with the butter and then with preserves.).
• Combine egg whites, vanilla sugar, and lemon zest in a large metal bowl. Beat with an electric hand mixer at high speed until stiff peaks form.
• Beat egg yolks with 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. Lightly smooth the surface of each peak and valley.
• Bake for 8 minutes, until puffed and golden.
• Dust with confectioners' sugar and serve immediately.

SALZBURGER NOCKERLN RECIPE

Steps:

• Make the raspberry jam. In a small sauté pan, combine 6 ounces of raspberries, sugar, orange juice and lemon juice. Bring to a boil and cook for about 3 minutes, whisking vigorously to break apart the raspberries. The mixture should resemble a loose jam. Remove from the heat and add the remaining 6 ounces of raspberries, stirring gently until well coated. Set aside. Preheat oven to 400 degrees. Pour the warm raspberry jam into a 7- by 11-inch baking dish. In a medium-sized mixing bowl, whisk together 1 ounce of sugar and tapioca flour. Add the egg yolks, Grand Marnier, orange zest and lemon zest. Whisk until light in color. In an electric mixer fitted with a wire whisk, beat together the egg whites and 1 ounce of sugar to soft peaks. Add the remaining 5 ounces of sugar in a slow, steady stream and continue to whip to stiff peaks. Stir 1/3 of the meringue into the egg yolk mixture to blend. Fold in the remaining meringue and continue to gently mix until well blended. Spoon into 3 equal mounds over the Raspberry Jam, shaping to resemble the 3 mountains of Salzburg. Bake for 12 to 15 minutes, until golden and risen like a souffle. Serve immediately with extra raspberry jam and fresh whipped cream or crème Anglaise. You want to serve the Salzburg Nockerln in the container you cooked it in. Sprinkle the 'hills' with powdered sugar and your favorite berries. This recipe yields 4 servings.

SALZBURGER NOCKERLN á LA SACHER (FLUFFY EGG SOUFFLé)

Steps:

• Heat the milk with the cut-open vanilla pod and lemon juice. Remove from the stove and leave to sit. Remove the pod. Smear an oval-shaped, ovenproof form with butter and pour in enough vanilla milk to cover the bottom. With a hand mixer, mix the cooled egg whites with a pinch of salt and a third ofthe sugar until very stiff. Slowly add the rest of the sugar and continue to beat until the mixture is thick and creamy. Preheat the oven on 220 °C. Add the egg yolks, lemon rind, vanilla sugar, flour and cornstarch to the egg white mixture and fold three or four times with a whisk (the mass shouldn't become homogenous). Make 4 pyramid-shaped nockerl, placing them next to each other in the baking tray. Bake for 10-12 minutes until light, golden brown. Dust with icing sugar and serve quickly so the nockerl don't collapse.
• To add a fruity taste, bake on a bed of cranberries. To make sure all the residual fat is removed from the bowl in which the eggs are whisked, simply rub the bowl with lemon juice.