These individual peach soufflés are an easy, elegant dessert to make when fresh peaches are at their peak.
Each summer, any peaches that were not eaten, jellied, or canned were frozen. We would peel and slice the peaches and pack them into sealable plastic freezer bags. Most often, they later appeared as a topping for pound cake. I am sure Meme is smiling with satisfaction when she sees me practicing now what she taught me then. This soufflé uses the meringue method to rise and the flavor is delicate and light. Frozen peaches may be used when peaches are not in season; simply defrost them before using.–Virginia Willis
Individual Peach Soufflés
- 3 tablespoons (1 1/2 oz) unsalted butter at room temperature, for the ramekins
- 2 to 3 peaches peeled and sliced (about 2 cups)
- Juice of 1 lemon
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 7 large egg whites at room temperature
- 3/4 cup granulated sugar
- Confectioners’ sugar for sprinkling
- Preheat the oven to 400°F (200°C). Generously butter six 8-ounce ramekins and place them on a rimmed baking sheet.
- In a food processor, pulse the peaches until coarsely chopped. (You want the pieces to be no larger than 1/4 inch.)
- Place 2 tablespoons of the chopped peaches in each of the prepared ramekins.
- Add the lemon juice, vanilla, and a pinch of salt to the remaining chopped peaches in the food processor. Process until very smooth and puréed. Transfer 1 cup of the peach purée to a bowl; reserve any remaining peach mixture to spoon over yogurt or blend into a smoothie.
- In a stand mixer fitted with the whisk attachment on medium speed, beat the egg whites with a pinch of the salt until foamy. Add about 1 tablespoon of the granulated sugar and beat on high speed until the whites hold soft peaks, 1 to 2 minutes. Slowly add the remaining granulated sugar and continue to beat on high until the whites are glossy and hold stiff peaks when the whisk is lifted.
- Add about 1/4 of the beaten egg whites to the peach purée mixture and gently stir until well combined. Pour this mixture over the remaining whites and fold them together as lightly as possible.
- Spoon the mixture into the prepared soufflé ramekins (the mixture should come up to the top of each). Smooth the top with a metal spatula. Run your thumb around the inside rim of each dish, making a shallow channel around the edge of the batter, to help the soufflés rise up straight and tall.
- Bake the souffles in the ramekins on the baking sheet until puffed, golden, and gently set in the center, 8 to 10 minutes.
- Remove the souffles from the oven, sprinkle with confectioners' sugar, and serve immediately.
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
Recipe Testers’ Reviews
I’m all about soufflés. However, it has been so humid where I live that I was waiting and waiting for it to dry out a bit before I tested this. Humidity is death to soufflés. I ran out of time, so I went for it. I’m lucky I have great air-conditioning. Anyway, this is a very nice soufflé. I love the bright flavors of the peaches and lemon. I used frozen peaches, which I find always works in any recipe that calls for fresh fruit. This is one soufflé that I will definitely add this to my repertoire.
Originally published July 26, 2020
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
This was an easy, elegant way to use the bounty of in-season peaches. Had not made a soufflé of any kind in a while—he thought of them intimidates me. However, the ease of the recipe and short baking time allow these to work even at the height of summer.