Total Time
30mins
Prep 20 mins
Cook 10 mins

From Cooking Light (December 2003).

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F; place a heavy baking sheet on middle rack.
  2. Coat 6 (8-ounce) ramekins with cooking spray, and sprinkle each dish with 2 teaspoons granulated sugar, shaking and turning to coat.
  3. Place egg yolks in a large bowl; beat at medium-high speed 5 minutes or until thick and pale.
  4. Gradually add 1/4 cup granulated sugar; beat 2 minutes.
  5. Beat in liqueur and vanilla.
  6. Place egg whites in a large bowl; beat with a mixer at high speed 1 minute or until foamy using clean, dry beaters.
  7. Add the cream of tartar and salt; beat mixture until soft peaks form.
  8. Gradually add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.
  9. Gently stir one-fourth of egg white mixture into liqueur mixture.
  10. Gently fold in the remaining egg white mixture; divide evenly among the prepared ramekins.
  11. Place soufflé dishes on baking sheet in oven; bake for 10 minutes or until tall and golden brown (soufflés will rise 1 1/2 to 2 inches above the dish rim).
  12. Quickly dust soufflés with powdered sugar.
  13. Serve immediately.

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