California Central Coast Recipes

Salzburger Nockerln

Salzburger Nockerln is a recipe we learned while traveling in Vienna, Austria. There at the Intercontinental Hotel, we saw two patrons being served a humongous dessert of what looked like a huge platter of cooked egg white meringue. We asked what it was and the waitress told us all about the Salzburger Nockerln , how it was made and even though it looked gigantic and rich, it was very low in calories. We loved it!

That was enough to get us to try it and also to recreate it at home. It's delicious! And the Salzburger Nockerln is a dieter's dream come true! It is very light.

Again, like all meringue desserts it is important to carefully and quickly fold the heavy part of the mixture, in this case the yolks, into the lighter beaten egg whites. Perfect mixture is less important than not deflating the egg whites! 2018, Salzburger Nockerln
Preparation time: 10 minutes
Cooking time: 8 minutes
re-calculate ingredients for:


6 Egg Whites at room temperature
4 Egg Yolks
1/4 teaspoons Cream of Tartar
1/2 cup Sugar
1-1/2 Tablespoons Corn Starch
2 Tablespoons Unsalted Butter

Preparation Directions.

1 Preheat your oven to 425F

2 The eggs should be at room temperature. Separate and save the six egg whites and save 4 of the separated egg yolks.

3 Place the egg whites in a beater and beat at medium speed until they begin to foam a bit. Add the cream of tartar. Increase the speed to medium high and while beating the eggs, gradually add the sugar. Increase to speed to high and beat the whites until stiff shiny peaks form when lifted with a spatula.

4 In a separate bowl, beat the egg yolks until they begin to thicken slightly. Add the corn starch and beat until the eggs yolks are thickened and light in color.

5 Fold 1/3 of the the beaten whites into the beaten egg yolks. When blended, quickly fold in the remaining whites. It is important to work quickly and do not over mix the egg whites.

6 Put the butter in a 9 x 13 metal pan and place the pan over low heat to warm the pan and melt the butter evenly over the bottom of the pan.

7 Spoon the egg mixture into the buttered pan. Place the pan on an upper middle shelf in the preheated oven. Immediately reduce the heat to 375F.

8 Bake the egg mixture for 8 minutes or until the eggs have risen and are lightly browned on top. The inside of the mixture should be fluffy and moist.

9 Serve immediately.

Wine and Food Pairing and Serving Suggestions.

Serve with curls of shaved dark chocolate on top accompanied by a chocolate or coffee liqueur.

A tip from Sue!

An easier way to pound your meats and poultry

Been frustrated by plastic wrap that won't stay as you pound your meats? Save yourself some grief by using an extra plastic bag from your grocery store's meat or produce counter. Simply place the breast of meat inside flat between the top and bottom of the plastic bag, laying flat and pound away.