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Traditional Salzburger Nockerl with 4 Egg Whites, 55-60g Sugar, 2 Egg Yolks and 20g Flour, Shaped into Three Peaks and Baked Immediately (No Milk, Cream of Tartar, Vanilla or One-Cup Sugar)
Step 1 of 7
Austria
30 minutes
Serves 4
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Traditional Salzburger Nockerl with 4 Egg Whites, 55-60g Sugar, 2 Egg Yolks and 20g Flour, Shaped into Three Peaks and Baked Immediately (No Milk, Cream of Tartar, Vanilla or One-Cup Sugar)
One clear instruction at a time, with the full ingredient list and tips nearby.
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Step 1 of 7
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Preheat your oven to 400°F (200°C) and prepare a baking dish by greasing it lightly with butter.
Ingredients quick view
4 large egg whites
2 large egg yolks
60g granulated sugar
20g all-purpose flour
A pinch of salt
Tips quick view
Ensure your mixing bowl for the egg whites is completely clean and dry for the best results.
Be gentle while folding the mixtures to keep the batter light and airy.
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