The Tallest Soufflé Ever: The Do's and Don'ts
by Woojay Poynter
Here are some highly effective trick and myth-busters to a higher plateau of baked soufflé.
A baked soufflé is a batter of whipped egg white and a flavored base. Egg white is whipped up to at least a medium, but often a stiff peak and the flavored base is frequently a derivative of béchamel sauce. The first thing you can do, to bake a higher soufflé is to whip up a better meringue. Here are some suggestions to any great egg white meringue:
Brown Sugar Whipped Cream
This is a fabulous addition to any dessert and would be the perfect final touch to a Chocolate Soufflé.
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