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Marmalade Soufflés

by Lori Longbotham

read reviews (7)

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

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butter granulated sugar orange marmalade more more

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

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.

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

photo: Scott Phillips

From Fine Cooking 103 , pp. 89

December 30, 2009

user reviews

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by tlh_cooks, 4/3/2011I 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.

by seedyonenyc, 9/29/2010Haven't tried this recipe but it appears that the failures are due to 2 things. One complaint was the ramekins were hard to clean, This would indicate that they had not been buttered sufficiently (recipe does say "generous" butter should be applied). Another tip is that once the ramekins are filled to the proper level, wipe the inside edge of the ramekin rim, to create a sort of gutter in the whites. This removes some of the butter & gives the whites something to cling to as it rises. And of course you should NEVER EVER open the stove door before time has elapsed as the temperature drop will cause a collapse. Better luck.

by thehungrymouse, 3/1/2010Wow, seriously. I didn't have any trouble with these. I'm guessing that the first reviewers didn't bake them long enough. I made them this weekend and they were great.

by MoeRubenzahl, 1/17/2010I saw the previous reviews and -- how interesting! The recipe worked perfectly for me and we all loved it! It's light and flavorful. It did begin to fall as it cooled, but not badly at all. Because I have larger (8 oz.) remekins, I increased amounts a little and used three eggs rather than two, but there was enough meringue that I really didn't have to. My ramekins were filled 2/3-3/4 (the recipe called for 1/2). I'm at a loss to explain the other reviewers' experiences. I know meringues can be fussy. Start with room temperature eggs. Fresh eggs do better. Mix in the cream of tartar any time but add sugar gradually after the meringue is already quite foamy and pillowy. Bring it -just- to stiff peaks -- stop earlier rather than later because if it breaks, you have to toss it and start over. The hot oven -- well pre-heated -- is also probably essential. I am planning to do this again with raspberry jam instead.

by harrycovert, 1/10/2010If I had a choice, I would give this recipe zero stars. It is horrible. The previous poster was exactly right. I am not one to change recipes, and I usually follow them with success. We tried this twice and it utterly failed both times. You should apologize for publishing this recipe! The souffles rose and immediately collapsed into soupy puddles of sugar, egg and marmalade. Our dinner guests were in tears and so were we. Fortunately, we had chocolate chip cookies which saved the day.

by GoldenWorlds, 1/12/2010These were terrible. I made them twice thinking maybe I hadn't baked them long enough but it didn't matter. They were sticky pools of liquid. They looked beautiful from the oven window though! Worst of all it took forever to get the mess out of my ramekins.

by Marengomom, 1/8/2010I followed this recipe to the letter and they came out awful! Only one even rose to the top edge of the ramekin and all fell completely upon coming out of the oven, leaving the eggy mass swimming in marmalade juice mixture. Too much marmalade or liquid? A missing ingredient? Don't try this unless a correction is posted!! Also, I had to look online for a clarification of "pinch" measurement: 1/16 teaspoon.

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