Ingredients
For the Nockerl:
4 large egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt
2 large egg yolks
For the Raspberry Sauce (Optional):
1 cup fresh or frozen raspberries
1/4 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon water (if needed)
Instructions
Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a large baking dish or individual ramekins with butter.
Make the Nockerl:
In a large mixing bowl, beat the egg whites with the cream of tartar until soft peaks form.
Gradually add the sugar, continuing to beat until stiff peaks form and the mixture is glossy. This should take about 4-5 minutes.
Gently fold in the vanilla extract, flour, and salt using a rubber spatula. Be careful not to deflate the egg whites.
Add the egg yolks and fold gently until just combined.
Shape the Nockerl:
Spoon the mixture into the prepared baking dish, shaping it into three mounds that represent the three peaks of the mountains surrounding Salzburg.
Bake:
Bake in the preheated oven for about 15-20 minutes or until the nockerl is puffed and lightly golden on top.
Make the Raspberry Sauce (Optional):
While the nockerl is baking, prepare the raspberry sauce. In a small saucepan, combine the raspberries, sugar, lemon juice, and a splash of water.
Cook over medium heat until the raspberries break down and the sauce thickens slightly (about 5-7 minutes). If using frozen raspberries, you may need to add a little more water to help it cook down.
