Prep 20 mins
Cook 10 mins
From Cooking Light (December 2003).
- cooking spray
- 3⁄4 cup sugar, divided
- 4 egg yolks
- 3 tablespoons Grand Marnier (orange-flavored liqueur)
- 3⁄4 teaspoon vanilla extract
- 6 egg whites
- 1⁄4 teaspoon cream of tartar
- 1⁄8 teaspoon salt
- 1 teaspoon powdered sugar
- Preheat oven to 400°F; place a heavy baking sheet on middle rack.
- Coat 6 (8-ounce) ramekins with cooking spray, and sprinkle each dish with 2 teaspoons granulated sugar, shaking and turning to coat.
- Place egg yolks in a large bowl; beat at medium-high speed 5 minutes or until thick and pale.
- Gradually add 1/4 cup granulated sugar; beat 2 minutes.
- Beat in liqueur and vanilla.
- Place egg whites in a large bowl; beat with a mixer at high speed 1 minute or until foamy using clean, dry beaters.
- Add the cream of tartar and salt; beat mixture until soft peaks form.
- Gradually add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.
- Gently stir one-fourth of egg white mixture into liqueur mixture.
- Gently fold in the remaining egg white mixture; divide evenly among the prepared ramekins.
- 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).
- Quickly dust soufflés with powdered sugar.
- Serve immediately.