Where Do Salzburger Nockerl Come From?
Legend has it that this famous dish was created by Salome Alt, the mistress of the Prince-Archbishop of Salzburg. The three signature peaks of the Nockerl are said to represent Salzburg’s snow-covered local mountains – the Mönchsberg, Kapuzinerberg, and Gaisberg. Golden on the outside, airy and delicate on the inside – just like the alpine feeling our guests experience here at Moar Gut.
How They Taste at Moar Gut
At Moar Gut, we place the highest value on regional ingredients, traditional craftsmanship, and loving preparation. Our Salzburger Nockerl are freshly whipped, baked in the oven, and topped with powdered sugar – in the classic way, but with a touch of Moar Gut charm. We love to serve them with homemade lingonberry compote or wild berries from the Großarl Valley.
Craving Salzburger Nockerl?
Today, our head pastry chef Heidi Aichhorn reveals her secret and traditional recipe for authentic Salzburger Nockerl.
Ingredients:
- 4 fresh egg whites
- 60 g granulated sugar
- 10 g vanilla sugar
- 2 egg yolks
- 15 g all-purpose flour
- A bit of lingonberry jam
Preparation:
- Beat the egg whites with sugar until stiff peaks form
- Gently fold in the yolks and flour
- Spread lingonberry jam in a baking dish
- Shape three peaks from the mixture
- Bake at 220°C (428°F) for 9 minutes
A Holiday for All Senses at Moar Gut
A vacation at Moar Gut isn’t just about exciting activities for the whole family – it’s also about true moments of indulgence. Culinary delights are one of the pillars that make a family holiday in the Salzburg mountains truly unforgettable.
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