After doing such a great job folding the egg whites into
this apple and cheddar soufflé batter, I celebrated by dropping a measuring cup
into the bowl. By the time I fished it out, cleaned the sides of the bowl, and shook my
fist at the heavens, I’d lost a lot of micro-bubbles.
the resulting soufflés were simply fabulous, which just goes to show that maybe
we need to relax about this whole folding thing. Sure, more bubbles would make
it go a little higher, but if you’ve never made a soufflé before, I hope this
gives you some new-found courage.
By the way, I don’t know why most similar recipes call for
extra egg whites. Actually, I do know; it’s to make them more visually
impressive, but I think this dilutes the flavor. I use about half the egg
whites normally called for, and these are still light as a feather.
make a great appetizer, a special holiday brunch starter, or deliciously
different dessert. I hope you give
them a try soon. Enjoy!
(I used Le Creuset 4 3/4-ounce size):
for about 22 minutes
egg white fluffed batter, you should have about 2 cups of batter. You can
divide each 1/2 cup portion into whatever sized ramekin you have, but a 4 3/4
to 5 oz size is ideal. Basically, when it’s fully puffed and browned, it’s
done. And for goodness sake, serve very warm, but not piping hot!
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