Description
These irresistible raspberry soufflés feature a perfect balance of bright, tart raspberries with light and airy whipped egg whites, creating a cloud-like texture that makes for an impressive and elegant French dessert.
Ingredients
Scale
Raspberry Purée
- 1 cup fresh raspberries (frozen can work — thaw and drain first)
- 1/4 cup granulated sugar
- 2 tablespoons lemon juice
Meringue
- 3 large egg whites (room temperature for better volume)
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon vanilla extract
Other
- 1 tablespoon unsalted butter, softened (for greasing ramekins)
- Granulated sugar for coating ramekins
- Powdered sugar, for dusting
Instructions
- Preheat Oven and Prepare Ramekins: Preheat the oven to 375°F and place a rack in the center. Grease four 6-ounce ramekins with softened butter, then sprinkle them with granulated sugar, turning to coat evenly and shaking out excess.
- Make Raspberry Purée: In a small saucepan over medium heat, combine the raspberries, 1/4 cup granulated sugar, and lemon juice. Cook for about 5 minutes, mashing with a fork until the fruit breaks down and the mixture thickens slightly. Remove from heat and let cool briefly.
- Beat Egg Whites: Using a clean mixing bowl, beat the egg whites with the cream of tartar on medium speed until soft peaks form.
- Add Sugar to Egg Whites: Gradually add the remaining 1/4 cup granulated sugar, one tablespoon at a time, while continuing to beat until stiff, glossy peaks form.
- Combine Purée and Meringue: Stir vanilla extract into the warm raspberry purée. Gently fold the purée into the meringue in two additions using a rubber spatula, folding just until streaks disappear to avoid deflating the mixture.
- Fill Ramekins: Spoon the mixture into the prepared ramekins, filling them about three-quarters full. Smooth the tops and run your thumb around the inside edge of each ramekin to help the soufflés rise evenly and straight.
- Bake: Place ramekins on a baking sheet and bake for 12 to 15 minutes, or until the soufflés are puffed and lightly golden. Do not open the oven during baking to prevent deflation.
- Serve: Remove the soufflés from the oven, dust with powdered sugar, and serve immediately to enjoy their light texture at peak height.
Notes
- Using room temperature egg whites helps achieve better volume when whipping.
- Do not open the oven door while baking to avoid the soufflés from collapsing.
- Serve immediately after baking as soufflés will begin to deflate as they cool.
- Frozen raspberries can be used if thawed and well-drained to avoid excess moisture.
- Running your thumb around the inside edge of the ramekins allows the soufflés to rise evenly without sticking.
