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Austria’s version of a French soufflé, the Salzburger Nockerl, is inspired by the famous snow-capped mountains surrounding the city of Salzburg. This light and fluffy dessert celebrates local tradition and the hills behind The Sound of Music. And the hills are definitely alive thanks to this recipe from Andreas Krebs, Executive Chef of Salzburg’s historic restaurant, The St. Peter Stiftskeller.


(Makes 4-6 servings) – 8 egg whites – 4 egg yolks – 3 tbsp. granulated sugar – 2 tbsp. of all-purpose flour – 1 dash of salt – Powdered sugar for dusting – Shallow non-stick baking tray or oval dish (9×6)


Preheat oven to 350°F.

Separate the egg whites from the egg yolks. Beat whites with an electric mixer at high speed until they just form soft peaks, then beat in a dash of salt and granulated sugar, 1 tablespoon at a time, beating until whites form stiff, glossy peaks. Sprinkle flour over meringue and fold in gently. Whisk together egg yolks in a small bowl, then fold into whites gently but thoroughly.

Use two large metal spoons or spatula to form large dollops of meringue creating the traditional three pyramid-shaped nockerl, placing them next to each other in the greased baking tray. Bake at 350°F until golden brown and set, 8 to 11 minutes. Sprinkle the ‘hills’ with powdered sugar and serve immediately. The dessert can also be served with fresh berries and whipped cream.