Little Salzburg Souffles Recipe
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 |
Nutrition Facts
Serving size: Complete recipe
Calories 661 Calories from Fat 182
% Daily Value*
Total Fat 20 g31.1%
Saturated Fat 6.2 g31.2%
Trans Fat 0 g
Cholesterol 845.9 mg282%
Sodium 403.1 mg16.8%
Total Carbohydrates 93 g31.2%
Dietary Fiber 1.9 g7.5%
Sugars 68.6 g
Protein 28 g56.8%
Vitamin A 19.6% Vitamin C 21.5%
Calcium 12.5% Iron 28.8%
*Based on a 2000 Calorie diet
Directions
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.
Chef
