My lights-out ice cream recipe uses 8 egg yolks, creating an 8 egg white problem for someone who loathes food waste and angel-food cake equally. And don’t talk to me about meringue anything-just air and sugar.
So last night’s fruit soufflé was a winner. For two of us, it took 2 egg whites, 2 tablespoons of sugar, and put a dent in the over-large box of strawberries in the fridge. I admit, there was also brandy involved.
I started with a NYT Food recipe and adapted away.
Fruit Souffle
Ingredients
- 1/2 cup chopped strawberries
- 2 tbsp sugar
- 1 tbsp brandy
- 1 1/2 tbsp butter, softened
- 2 egg whites at room temperature
Instructions
- Mix the strawberries with 1 T. sugar and the brandy. Let stand for 30 minutes.
- Preheat oven to 350 degrees. Butter two souffle dishes with the butter and sprinkle each dish with a teaspoon of sugar.
- Whip the egg whites to soft peaks. Add 2 t. sugar and continue beating until the peaks are firm but not stiff.
- Fold the fruit into the egg whites, divide among dishes and bake for 15 minutes.