Skip to Main

Salzburg Nockerln

Salzburg Nockerln


– 7 oz. Sugar

– 2 TB Flour

– 4 Egg Yolks

– 2 TB Grand Marnier

– 1 TB Orange Zest

– 1 TB Lemon Zest

– 8 Egg Whites

– 1/4C  Raspberry Jam, plus more for serving.


Preheat oven to 400 F.

Pour Raspberry Jam into 7×11 baking dish

In a bowl, whisk together 1 oz. sugar and flour.  Add the egg yolks, Grand Marnier, orange and lemon zest.  Whisk until yolks lighten in color.

In a mixer, with a wire whisk, beat the egg whites with 1 oz. sugar until soft peaks.

Stir 1/3 of meringue into the egg yolk mixture to blend. Fold in the remaining meringue until blended.

Spoon into equal 3 portions over the raspberry mixture.  Bake for 12 to 15 minutes, until golden.  Serve immediately with extra raspberry jam.