Steal This Recipe® Salzburg Nockerl | Edelweiss, Norridge, IL

April 07, 2011

This recipe, handed down for generations was originally inspired by the mountains bordering Salzburg, a lightweight souffle, with only a few ingredients

You don’t have to skip dessert with this recipe for Austria’s legendary Salzburg Nockerl, ‘stolen with permission’ from Chef Hector Zapata of Edelweiss Restaurant in Norridge, IL. The recipe has been handed down for generations, originally inspired by the mountains that border Salzburg; this lightweight soufflé only uses a few key ingredients but is simple to make, resulting in a healthy dish that looks and tastes gourmet. Made with little more than egg whites, sugar and air, the dessert avoids high calorie culprits like butter, flour and egg yolks.

Edelweiss makes this famous dessert by beating a mixture of egg whites, sugar, and vanilla extract with an electric mixer until the egg whites begin to peak. A bed of mixed berries is placed at the bottom of a greased baking dish while the fluffy mixture is slowly poured on top into 3 heaping scoops. After baking for a few minutes it is garnished with a light dusting of confectioner’s sugar and served immediately.

Located just minutes from downtown Chicago, Edelweiss prides itself on serving both authentic German specialties and American classics in a charming, comfortable atmosphere. Family-owned for over 30 years, Edelweiss has an extensive list of the finest Bavarian beers, and with true German classics like Frickadellen - homemade grilled mini burgers served with grilled onions and natural brown sauce, Rindsrouladen - thinly sliced lean beef stuffed with onions, pickles, bacon and spices in a red wine sauce, and of course Wienerschnitzel - lightly breaded and seasoned, sautéed veal chops on the menu.  If you happen to be in the Chicago area you should stop by Edelweiss for an authentic German treat!

About the chef: With a career spanning over two decades, Chef Hector Zapata has always had a passion for cooking and a knack for recreating classic dishes. He received his training from the Washburne Trade School and went on to work in some of the most popular restaurants throughout the Chicagoland area such as Steven’s Steakhouse, Homestead Restaurant, and the Butterfield Country Club. Chef Hector has held the position of Executive Chef at Edelweiss Restaurant for almost 7 years he enjoys experimenting with different flavors and unique ingredients to place twists on traditional favorites. When he’s not cooking he enjoys reading, and jogging, and is actively involved in the American Culinary Federation.

Edelweiss Restaurant
7650 West Irving Park Road
Norridge, IL 60706

Salzburg Nockerl is served at Edelweiss for $8.25.
This recipe makes 2 restaurant servings.

Salzburg Nockerl Ingredients:
¾ cup egg whites
2 tablespoons of vanilla extract
¼ cup of sugar
8 oz. mixed berries
Room temperature butter for baking dish

Steal This Recipe® Step by Step Instructions:
Preheat the oven to 300 degrees F.
Beat the egg whites, sugar and vanilla extract with an electric mixer until the whites form stiff, unwavering peaks. 
Butter a baking dish and place the mixed berries at the bottom of the dish.
Using a spatula, pour the mixture into the dish.
Bake for about 10-15 minutes, or until lightly brown on the outside, but still soft on the inside.
Sprinkle with confectioner’s sugar and serve immediately.