Do you have “soufflé-phobia?” You know, that fear of not beating the eggs properly, having the whole thing deflate, or winding up with a dish that is more eggy than light and fluffy, that keeps you from attempting this classic dessert?
Me too. It’s okay … we’re going to conquer this together!
I decided at some point in my baking life that soufflés just weren’t my thing. Mind you, I’d never actually tried making them. But given the time, effort, and ingredients involved, not to mention the huge potential for failure, I just assumed that it wasn’t worth the risk. But then I kept coming across this too-good-to-be-true recipe for two-ingredient maple soufflés. It drew me in. I could spare two eggs and some maple syrup, right?
Right indeed. These soufflés exceeded my every expectation — lightly sweet, with a texture as delicate and ethereal as can be. And, as I always have eggs and syrup on hand, I was delighted at the prospect of a delicious and impressive dessert being ready on a whim.
Keep in mind …
- Eggs are easier to separate when cold, but will whip up best at room temperature.
- If you’re still leery about the process of working with those egg whites, add 1/4 teaspoon of cream of tartar when you increase the mixer speed from low to medium. This stabilizes the whites. And don’t worry … it won’t alter the delicious flavor at all!
- I used 5-ounce ramekins here; scale up or down based on what you have on hand, but any oven-safe dish will do.
- These soufflés need no additional adornment, but feel free to dust with a little confectioners’ sugar (shown here) or drizzle with a bit of raspberry puree (or even some more maple syrup!).
Come on, what better way to face your fear than with maple syrup?
Two-Ingredient Maple Soufflé
adapted from various sources
1/3 cup maple syrup
1. Separate eggs, placing the whites in the bowl of your mixer and the yolks in a small dish. Bring to room temperature, along with the maple syrup (about an hour).
2. Preheat the oven to 400 F; set a rack in the lowest third. Place 4 ramekins on a baking sheet.
3. Whisk the egg yolks and maple syrup until well combined; set aside. With the mixer on low speed, whisk egg whites until the surface is completely covered in small bubbles. Increase speed to medium until you see tracks from the whisk begin to form. Increase speed yet again to high and beat until stiff peaks form.
4. Scoop 1/4 of the egg whites into the egg/syrup mixture; fold until just combined. Pour this mixture into the remaining egg whites and gently (yet swiftly) fold until just combined.
5. Scoop mixture into your ramekins, then place into the oven on the lowest rack and immediately turn the temperature down to 375 F.
6. Bake for 10-20 minutes, or until soufflés are puffed up and golden brown. Remove from oven and cool slightly before serving (soufflés will settle as they cool).