Grand Marnier Soufflé
Ingredients
Instructions
- 1
Prepare soufflé dish(es) by buttering the inside surface and coating with sugar.
- 2
Preheat oven to 475°F.
- 3
Whip 10 egg whites with cream of tartar into a meringue — a wet, soft one that will hold a peak but is not dry.
- 4
Over a double boiler, whisk 8 egg yolks together until hot.
- 5
Add 2/3 cup sugar and whip for about 5 more minutes until it reaches the ribbon stage.
- 6
Remove from heat and place pan or bowl in a bed of ice to cool.
- 7
Stir in the Grand Marnier and a little vanilla if desired.
- 8
Gently fold in half the egg whites, then fold in the rest.
- 9
Pour into prepared mold(s) to about half-full.
- 10
Place in oven and immediately reduce temperature to 465°F. Bake for 5 minutes.
- 11
Reduce heat to 425°F and bake 5 to 7 more minutes.
- 12
Remove and serve immediately.
💡 Cook's Notes
This flourless soufflé is lighter and more moist than varieties made with flour. **Wine pairing:** Moscato d'Asti (Italian white)
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