Yolkless Raspberry Soufflé

This light yet luscious dessert is the perfect finish to a hearty meal.

nutritional info

Nutritional Information

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1/4 cup / 50 ml	granulated sugar, divided
1/4 cup / 50 ml	twice the fruit-style raspberry jam
1 tsp / 5 ml	lemon zest
2 tbsp / 30 ml	lemon juice
1 cup / 250 g	Naturegg Simply Egg Whites, well shaken at room temperature
pinch	salt
dash	sugar

Preheat the oven to 400°F (200°C). Grease eight, 6 oz (175 mL) ramekins. Measure out half of the sugar. Sprinkle this sugar evenly into the ramekins to coat the bottom and sides, tap out and discard the excess. Set ramekins on a rimmed baking sheet; place in the freezer for 15 minutes.
Meanwhile, stir the raspberry jam with the lemon zest and juice in a large bowl. Reserve. Use an electric mixer on high to beat egg whites with remaining sugar and salt until stiff peaks form. Gently incorporate one third of the egg whites into the jam mixture.
Gently fold remaining egg whites to lightened jam mixture in two additions, until almost completely combined.
Divide the mixture evenly between the chilled ramekins (ramekins will almost overflow). Smooth the tops gently. Immediately place in oven and bake for 10 minutes. Sprinkle with icing sugar before serving. Serve warm.

Stiff peaks should stand straight up and not fall over when you lift the beaters from the bowl.
For the best results, keep the oven door closed during the entire cooking time and remove the soufflés promptly once the timer goes off.

This recipe was made with:

Made from 100% pure egg whites. We mean simple.

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Add cream of tartar to the egg whites before beating to stabilize the foam. About 1/8 teaspoon to two egg whites.