Austrian Snow Dumplings (Schneenockerln)
Schneenockerln Say it: SHNAY-nok-erln
Schneenockerln, or snow dumplings, are light, fluffy meringue dumplings gently poached in sweetened milk and served floating in a delicate vanilla custard. This classic Austrian dessert is a beloved comfort treat, especially in the Alpine regions, often enjoyed after hearty meals or during the colder months. The contrast between the airy, sweet meringue and the smooth, creamy sauce makes it special – a simple yet elegant way to end a meal that feels like eating a sweet cloud.
Austrian Snow Dumplings (Schneenockerln)
Schneenockerln
Pronounced SHNAY-nok-erln
- Serves
- 4
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Level
- Medium
Also nut-free.
Allergens: contains milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Separate the eggs, placing the whites in a large clean bowl and the yolks in a medium heatproof bowl. Set the yolks aside.
Beat the egg whites with the salt on medium speed until soft peaks form. Gradually add ½ cup (100 g) of the sugar and the vanilla extract, then continue beating on high until stiff, glossy peaks form and the meringue is very firm.
In a wide, shallow pan, combine the milk, the remaining ½ cup (100 g) sugar, and the split vanilla bean. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
Using two large spoons, shape the meringue into 8–10 large, fluffy oval dumplings (nockerln). Gently slide them into the simmering milk. Poach for 3–4 minutes, then carefully turn them over with a slotted spoon and poach another 3 minutes until set and cooked through.
Remove the cooked dumplings with a slotted spoon and drain on a clean kitchen towel or paper towels. Strain the poaching milk through a fine sieve into a measuring jug; you should have about 3½ cups (830 ml).
Whisk the cornstarch into the reserved egg yolks until smooth. Slowly pour the hot strained milk into the yolk mixture while whisking constantly.
Return the custard mixture to the pan and cook over medium-low heat, stirring continuously, until it thickens enough to coat the back of a spoon (do not boil). Remove from heat and stir in any vanilla seeds scraped from the bean.
Divide the warm custard among four serving bowls. Float two or three snow dumplings in each bowl. Dust lightly with cinnamon or grated chocolate and serve immediately.
Regional variants
Some Austrian families add a splash of rum to the custard or serve the dumplings over warm fruit compote instead of vanilla sauce. A modern touch is to briefly brown the tops of the finished dumplings under a broiler for a hint of color.
Cook's notes
- Use room-temperature eggs for the best volume when whipping the meringue.
- The meringue dumplings are delicate; handle them gently with a large slotted spoon to keep their shape.
- For the lightest texture, do not over-sweeten the meringue – the custard provides plenty of sweetness.
Serve with
Serve warm on its own or with a cup of strong Austrian coffee.
Make ahead and storage
The custard can be made a few hours ahead and gently reheated; the dumplings are best poached just before serving.
