Steps to a Better Souffle

Lemon Souffle (student work)

Like time, souffles wait for no one, so here are some helpful tricks to ensure that you get a nice rise:


For a higher rise:
- Preheat your oven for at least 30 minutes at 400F
- Set a pizza stone into the middle rack during the preheat stage
- Lightly torch the top of the souffles before putting them into the oven
- whip your meringue to stiff peaks



For a more stable foam:
- Use a clean bowl for your egg whites, any oil or grease will wreck an egg-white foam
- Use fresh egg whites will create a more stable foam
- Use a copper bowl or add 1/8 tsp cream of tartar per egg white
- Over-beaten egg white foams will not expand in a hot oven

Chocolate Souffle (student work)