Astonishingly easy to make, these elegant soufflés are ready to impress in no time.
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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Very yummy this........ I am looking for this !
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.
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.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.