First of all, I would like to emphasize that soufflé is not an easy dish to prepare. If you want to be successful, you need more than just a passing familiarity with the subject. Due to the rapid loss of air when removed from the oven and the urgency with which it must be delivered to the customer, many restaurants choose not to serve it. In others the soufflé doesn’t rise at all, in others it rises too much on one side and in others it is overcooked. To be considered a success, everything must be perfect. Oh my goodness.
Just give it a try now if you’re up for a challenge. Even though making meringue seems like a difficult task, with patience and attention it can be achieved perfectly. If done well, your baking skills will be instantly restored and everyone at the table will be impressed! Even more than baking a cookie, you’ll feel a sense of personal triumph.
For ingredients and full cooking instructions, please read on (>)
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