What it is
This light-as-air dessert only billows under precise conditions, which includes beating pure egg whites until they reach stiff peaks, combining the egg whites with the yolks in three stages, and maintaining a steady oven temperature not an easy project for amateur bakers, that s for sure.
How to pronounce
Famous Renditions
From the Grand Marnier Soufflé at La Grenouille (1962) to Pierre Kouffmann s Pistachio Soufflé at La Tante Claire, soufflés have enjoyed celebrity status at some of the world s best fine dining restaurants.