The original Salzburger Nockerln

The best comes last!

A culinary legend and rich in stories - what dish could be better suited to the Meissl & Schadn in the city of Mozart than the famous Salzburger Nockerln. A place with a timelessly beautiful ambience that combines culinary tradition with high quality and whose dishes carry the Austrian spirit out into the world.

If Salome Alt, the companion of Salzburg's prince archbishop Wolfgang Dietrich von Reitenau, really tried to cast Salzburg's snowy mountains in the form of dough as early as the 16th century is not proven. However, it is undisputed that relevant recipes have been appearing in cookery books for about 300 years - whether as pyramid-shaped desserts baked out in the pan or, from the 19th century onwards, prepared in the oven. The song lines of the operetta "Saison in Salzburg" (1938), which describe the dish as "Sweet as love and tender as a kiss... a heavenly greeting..." are still the programme today. This is especially true at Meissl & Schadn, which serves the dumplings not only in the usual 3-piece version, but also individually as "Mönchsberg". As a treat with a twinkle in the eye for those who don't necessarily want to share their dessert.

How It's done

Preparation

Salzburger Nockerln cannot be prepared in advance, they should always be made fresh.

1. Place the cranberries in an oval ovenproof casserole dish and pour in a little liquid whipped cream.
2. Heat the oven to 205°C (fan oven).
3. Beat the egg whites with the salt and sugar until stiff (do not overbeat).
4. Add the egg yolks and then carefully fold in the flour with a whisk.
5. Cut three dumplings with a pastry card and place them one after the other in the baking dish and bake at 205 °C convection oven for approx. 8 minutes until they are golden brown.
6. Sprinkle the dumplings with powder sugar and serve immediately.