Classic French Strawberry Soufflés

Classic French Strawberry Soufflés

Geoffrey Zakarian

Serves: 6

Ingredients

  • 3 Tbsp unsalted butter, softened, for brushing ramekins
  • 1/2 cup granulated sugar, plus more for coating ramekins
  • 1/2 cup strawberries, hulled and sliced; plus more for topping
  • 1 tsp vanilla paste or vanilla extract
  • 8 large egg whites, at room temperature
  • 1/2 tsp cream of tartar
  • 1/2 cup powdered sugar, plus more for dusting

Preparation

Helpful Tools:

  • Pastry brush
  • 8-oz soufflé ramekins
  • Sheet pan blender
  • Silicone spatula
  • Stand mixer with whisk attachment

Position a rack in the lower part of the oven, leaving plenty of room about the soufflés to rise. Preheat the oven to 375°F.

With a pastry brush or your hands, generously butter the insides of the six soufflé ramekins. Add some granulated sugar to each ramekin. Swirl and turn the ramekin to evenly coat the interior with sugar. Place the ramekins on a sheet pan.

In a blender, puree the strawberries with the 1/2 cup of granulated sugar. Add the vanilla. Process until very smooth, then scrape the puree into a bowl with a silicone spatula.

In the bowl of a stand mixer fitted with a whisk attachment, begin to whip the egg whites and cream of tartar on medium speed. Gradually add the powdered sugar.

Continue to whip until the meringue is very firm, stands up straight when the whisk if lifted, and the appearance is shiny. This could take 5 to 10 minutes or longer, depending on the temperature of the egg whites.

Remove the bowl from the mixer. With the spatula, gently fold half of the strawberry puree into the egg whites (reserve the other half for serving).

Divide the strawberry meringue among the prepared ramekins; they should be slightly over filled. Lightly tap each ramekin against the counter.

Decoratively place strawberry slices on top of the soufflés.

Place the sheet pan in the oven and bake the soufflés for about 15 minutes, or until very puffy and set.

Dust with powdered sugar and serve immediately with the remaining strawberry puree.

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