- 1 C strawberries, hulled and pureed
- 1 T sugar
- 1/4 T vanilla extract
- 3 egg whites, room temperature
Make sure your strawberries are hulled (stems cut off) and put them in a food processor or blender and puree them! I love my Cuisinart and for some strange reasons, I own 2 mini Cuisinarts. I think I need a full-sized one! And a kitchen about 10 times the size of mine.
Puree about 3/4 of a pint of strawberries to make a cup of the puree. I added in sugar and vanilla, which are optional ingredients. My strawberries weren’t quite sweet enough so I just did a tablespoon of sugar.
Then crack 3 eggs and separate the the whites from the yolks. You’re going to want to beat the eggs until soft peak forms. If you have a hand mixer definitely use it. It is possible to do it by hand with a whisk, but will take a bit longer.
Fill 4 greased ramekins with the mixture and put them on a tray so you can easily place them in the oven.
You’ll know they’re ready because you can stick a toothpick in them and make sure it comes out clean.
Once you take them out of the oven, it’s likely they’ll fall fast. Mine thankfully didn’t fall before I could take photos of them. But these souffles are something you’ll want to serve right away.