The dish is said to have been invented in the 17th century by Salome Alt , mistress of Salzburg's Prince Archbishop Wolf Dietrich von Raitenau , and it represents Salzburg's snow-covered mountains Mönchsberg , Kapuzinerberg and Gaisberg .
The Salzburger Nockerln are prepared by whipping egg white with sugar and then carefully stirring in the yolk , vanilla sugar and a little flour so that the egg yolk strips are still visible in the mixture. From the airy mass, three pyramid-shaped dumplings are cut into a greased and possibly sugar-sprinkled, fireproof dish and baked in the oven. In the last third of the baking time, some hot milk with vanilla sugar is poured into the side of the mold. The finished dumplings are dusted with icing sugar and must be served immediately, otherwise they will collapse.
In some restaurants and cafés, the dumplings are served with warm raspberry sauce. The recipe of the dumplings differs from restaurant to restaurant, but the basic ingredients such as sugar, egg and flour are always included, otherwise these dishes should not be called original Salzburger Nockerln . However, the original recipe consisted of a choux pastry mass :
"With a spoon or a piping bag, dumplings were placed from the choux pastry in the boiling milk, then erected in a bowl, poured over with egg yolk, cream or milk and vanilla sugar (or snow with sugar) and briefly baked in a cane."
Salzburger Nockerln is also the name of a 12-part television series that was filmed in 1992 for RTL and ORF , primarily in Salzburg's old town. The main actors were Sissy Höfferer , Ron Williams and Jane Tilden . The focus of the stories is the well-known Café Tomaselli and the holiday experiences of numerous guests such as Harald Juhnke or Peter Kraus .
Furthermore, a column in the regional edition of the Kronen Zeitung , the so-called Salzburg Krone , is called Salzburger Nockerln . It was introduced in August 1983 by the then editor-in-chief Josef Novotny and the columnist Andreas Augustin.
- Salzburg dumplings . Entry no. 171 in the register of traditional foods of the Austrian Federal Ministry for Agriculture, Regions and Tourism .
- Salzburger Nockerln in the Internet Movie Database (English)
- "Nothing but hot air" article about the Salzburger Nockerln on Spiegel Online
- Krapfen, Kipferl, Brezen & Co: The traditional pastries made by Austrian farmers . Loewenzahn in the Studienverlag Ges.mbH, Innsbruck 2010, ISBN 978-3-7066-2477-0 , p. 131 .
- Franz Maier-Bruck , technical advice Ernest Richter: The great Sacher cookbook - The Austrian cuisine . Schuler Verlagsgesellschaft, Herrsching 1984, ISBN 978-3-7796-5070-6 , p. 506 f .
- Salzburger Nockerln . Entry no. 171 in the register of traditional foods of the Austrian Federal Ministry for Agriculture, Regions and Tourism .