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Recipe

Marmalade Soufflés

Scott Phillips

Servings: six.

Astonishingly easy to make, these elegant soufflés are ready to impress in no time.

Ingredients

  • Unsalted butter for the ramekins
  • 3 Tbs. granulated sugar; more for the ramekins
  • 2/3 cup orange marmalade
  • 1 Tbs. fresh lemon juice
  • 1 Tbs. orange liqueur, such as Cointreau
  • Pinch of kosher salt
  • 2 large egg whites, at room temperature
  • Pinch of cream of tartar

Nutritional Information

      Calories (kcal) : 140
      Fat Calories (kcal): 10
      Fat (g): 1.5
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 0
      Cholesterol (mg): 5
      Sodium (mg): 60
      Carbohydrates (g): 31
      Fiber (g): 0
      Protein (g): 1

Preparation

  • Position a rack in the lower third of the oven and move (or remove) the other rack so there is at least 6 inches of space above the first rack. Heat the oven to 425°F. Generously butter six 6-oz. ramekins and coat the buttered surfaces lightly but thoroughly with sugar.

    In a large bowl, whisk the marmalade, lemon juice, orange liqueur, and salt.

    In a large, deep bowl, beat the egg whites with an electric mixer on medium speed until foamy, 30 seconds. Add the cream of tartar, increase the speed to medium high, and beat until the egg whites form soft peaks, about 1 minute. Gradually add the sugar, about 1 Tbs. at a time, and continue to beat just until the whites form stiff peaks, 1 to 2 minutes.

    With a rubber spatula, fold a third of the egg whites into the marmalade mixture. When incorporated, fold in another third, and then the remaining third. Fill the ramekins halfway with the soufflé mixture and transfer to a baking sheet. Bake until puffed and dark brown on top, 12 to 15 minutes. Serve immediately.

Reviews

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Reviews

  • usi | 03/12/2012

    There's always a first time... After making souffls for nearly 40 years and acquiring something of a reputation for my skill, this one was a spectacular failure. I've never seen a souffl fall so fast! This souffl is tricky. Marmalade is a relatively heavy base to combine with egg whites and so timing is extremely critical. I left mine in the oven just a tad too long, which accounted for the failure. The flavour was excellent but with so many excellent other options around, I'm not sure I'll experiment further with this.

  • tlh_cooks | 04/03/2011

    I was hopeful after reading the three recent reviewers who had success but mine turned out just like the first reviewers. They looked good coming out but fell immediately into a gooy mess at the bottem of the ramekin. And I did butter very generaously. Definitely something not right with this recipe.

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