Recipe

Raspberry-macaroon Soufflé Recipe

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Ingredients

Directions

Step #1 Separate egg whites & yolks.
Step #2 Put whites In a large-ish, deep bowl, & yolks in a medium bowl.
Step #3 With a mixer on high speed, whip whites until they hold soft peaks; slowly adding sugar, beat on high speed until whites hold stiff peaks, 3 to 5 mins total.
Step #4 Scrape whites off beaters but don't wash.
Step #5 With mixer on high speed, whip yolks for 1 min.
Step #6 Add flour & beat on high speed until mixture is very thick, 2 to 3 mins more.
Step #7 Put an 8 1/2- to 9-inch-wide (or 7- by 10-in.
Step #8 oval) ovenproof frying pan or shallow metal pan over med-heat/flame; add butter & jam.
Step #9 Heat until butter is melted, stirring every once in awhile, about 3 mins.
Step #10 Turn heat to low & sprinkle about half the cookie crumbs & 1 c of the berries into pan.
Step #11 Stir about 1/4 of the egg whites into the yolks, then fold yolk mixture into whites; some streaking is fine.
Step #12 Turn heat to medium-high & quickly mound egg mixture in pan.
Step #13 Sprinkle top with remaining cookie crumbs.
Step #14 Cook about 1 min.
Step #15 Set pan in a 350° oven & bake this until eggs are tinged with brown & set, in the center (jiggle to test), but still slightly creamy, 15 to 18 mins (10 to 12 mins in a convection oven).
Step #16 Meanwhile, divide remaining berries equally among wide bowls.
Step #17 Serve souffle as soon as possible, dipping to bottom of pan to spoon sauce & souffle into bowls.
Step #18 Add whipped cream to taste.
Enjoy the Raspberry-Macaroon Soufflé recipe

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