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“From Cooking Light, August 2006.”

Ingredients Nutrition


  1. Position oven rack to the lowest setting, and remove middle rack. Preheat oven to 425°.
  2. Lightly coat 6 (8-ounce) soufflé dishes with cooking spray. Sprinkle evenly with 2 tablespoons granulated sugar. Set aside.
  3. Place peaches and 1/3 cup granulated sugar in a food processor; process until smooth.
  4. Combine peach mixture, cornstarch, juice, salt, and egg yolks in a medium saucepan, stirring well with a whisk; bring to a boil.
  5. Cook for 1 minute, stirring constantly with a whisk.
  6. Remove from heat; stir in butter.
  7. Cool 5 minutes.
  8. Place cream of tartar and egg whites in a large mixing bowl, and beat with a mixer at high speed until soft peaks form.
  9. Add the remaining 1/3 cup granulated sugar, 2 tablespoons at a time, beating until stiff peaks form (do not overbeat).
  10. Gently stir 1/4 of egg whites into peach mixture, and gently fold in remaining egg white mixture.
  11. Gently spoon the mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter to level.
  12. Place dishes on a baking sheet, and place baking sheet on the bottom rack of
  13. oven.
  14. Immediately reduce oven temperature to 350° (do not remove soufflés from oven).
  15. Bake for 28 minutes or until a wooden pick inserted in the side of soufflé comes out clean.
  16. Sprinkle evenly with powdered sugar.
  17. Serve immediately.

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