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White dish of a sugar-dusted individual peach souffle; in the bottom are peach slices
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5 / 4 votes

Individual Peach Soufflés

These individual peach soufflés are an easy, elegant dessert to make when fresh peaches are at their peak.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dessert
Cuisine: Southern
Servings: 6 servings
Calories: 191

Ingredients

  • 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
US - Metric

Instructions

  • 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.

Nutrition

Serving: 1portion | Calories: 191kcal | Carbohydrates: 30g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 162mg | Fiber: 1g | Sugar: 30g