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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. ....