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Little Salzburg Souffles

Global.Potpourri's picture
Ingredients
  Eggs 4 , separated
  Cream of tartar 1⁄4 Teaspoon
  Salt 1 Dash
  Sugar 1⁄3 Cup (5.33 tbs)
  Flour 2 Tablespoon
  Lemon peel 2 Teaspoon, finely shredded
Directions

Heat oven to 350°.
Butter oblong baking dish, 11 x 7 x 1 1/2 inches.
Beat egg whites, cream of tartar and salt in large mixer bowl until foamy.
Gradually beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Do not underbeat.
Beat egg yolks in small mixer bowl until thick and lemon colored, about 3 minutes.
Beat in flour and lemon peel.
Carefully fold egg yolk mixture into meringue.
Spoon meringue mixture into 6 distinct mounds in baking dish.
Bake until golden, 18 to 20 minutes.

Recipe Summary

Cuisine: 
European
Method: 
Baked
Dish: 
Cake

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