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Salzburger Nockerln – Salzburg Meringue


   4 egg yolks, 4 egg whites
   1 pinch of salt
   1 oz (30 g) sugar
   1 packet of vanilla sugar
   Peel of one untreated lemon
   4 tsp (20g) flour
   Powdered sugar

  • Beat the egg whites and the pinch of salt in a bowl until they are stiff. 
  • Gradually add the sugar and vanilla sugar. In a second bowl combine about a third of the beaten egg whites with the egg yolks and the lemon peel. 
  • Fold it into the larger portion of egg whites slowly, and carefully add the flour.
  • Preheat the oven to 425 ˚F (220 ˚C).
  • Generously butter an oven – proof, oval casserole and spoon  in the meringue, forming little hills (Nockerln) before the dessert goes into the oven.  
  • Bake for about 10 minutes until the peaks are golden brown.
  • Sprinkle with powdered sugar and serve immediately. 
  • The meringue should be crisp outside and creamy inside (so be sure not to open the oven door while it is baking).