Golden Peach Puffs

• 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

1. Prepare Your Ramekins: Preheat your oven to 400°F (200°C). Generously butter six 8-ounce ramekins, ensuring the butter covers the sides all the way to the rim. This creates a non-stick surface and helps the soufflés climb. Place the buttered ramekins on a rimmed baking sheet for easy transfer and to catch any potential drips.
2. Process Peaches for Texture: In a food processor, pulse the peeled and sliced peaches until they are coarsely chopped. Aim for pieces no larger than 1/4 inch. This provides delightful bursts of peach flavor and a slight textural contrast within the soufflé.
3. Layer the Peach Base: Divide 2 tablespoons of the coarsely chopped peaches among each of the prepared ramekins, placing them at the bottom. This forms a juicy, flavorful foundation for your soufflés.
4. Create the Peach Purée: Add the lemon juice, vanilla extract, and a pinch of fine sea salt to the remaining chopped peaches in the food processor. Process until the mixture is very smooth and puréed. Transfer 1 cup of this silky peach purée to a separate bowl. Any remaining peach mixture can be reserved for other uses, such as stirring into yogurt or blending into a smoothie – a delicious bonus!
5. Whip the Meringue to Stiff Peaks: In the bowl of a stand mixer fitted with the whisk attachment, beat the large egg whites with a pinch of the salt on medium speed until they become foamy. This initial foaming creates small, stable bubbles. Add about 1 tablespoon of the granulated sugar and increase the speed to high, beating until the whites hold soft peaks, which usually takes 1 to 2 minutes. Gradually add the remaining granulated sugar, a tablespoon at a time, continuing to beat on high speed until the egg whites are glossy, firm, and hold stiff peaks when the whisk is lifted. The sugar helps stabilize the meringue, giving the soufflé its structure.
6. Gently Combine Mixtures: Take about 1/4 of the whipped egg whites and gently fold them into the peach purée mixture until just combined. This lightens the peach base, making it easier to integrate into the remaining meringue without deflating it. Pour this lightened peach mixture over the remaining beaten egg whites and, with a gentle hand, fold them together as lightly as possible using a spatula. The key here is to maintain as much air in the meringue as possible for that signature soufflé rise.
7. Fill Ramekins and Prep for Rise: Carefully spoon the delicate soufflé mixture into the prepared ramekins, ensuring the mixture comes right up to the top of each dish. Using a metal spatula, gently smooth the tops. For an extra tall and straight rise, run your thumb around the inside rim of each dish, creating a shallow channel between the soufflé mixture and the ramekin edge. This helps guide the soufflé upwards during baking.
8. Bake to Golden Perfection: Bake the soufflés on the rimmed baking sheet in the preheated oven for 8 to 10 minutes, or until they are beautifully puffed, golden brown on top, and gently set in the center. Avoid opening the oven door too early, as this can cause the soufflés to collapse.
9. Serve Immediately: As soon as the soufflés come out of the oven, they are at their peak. Dust them generously with confectioners’ sugar for a final touch of sweetness and elegance, and serve them immediately. Enjoy the moment as your guests marvel at these light, peachy wonders!

Adapted From

Bon Appétit, Y’All

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Nutrition Information

Nutrition information is automatically calculated, so should only be used as an approximation.

Marilyn Canna

Marilyn found this recipe to be an exceptionally easy and elegant way to utilize the abundance of in-season peaches. She admitted that the thought of making soufflés had previously intimidated her, but the straightforward nature of this recipe and its quick baking time made it perfectly feasible, even during the warmest summer days. The reward was a light and delightful dessert that impressed without the stress often associated with soufflés.

Terri Rimmer

Terri, a self-proclaimed soufflé enthusiast, initially hesitated to test this recipe due to high humidity, a known adversary of perfect soufflés. However, with the aid of good air-conditioning, she forged ahead and was thoroughly pleased with the results. She praised the bright, invigorating flavors of the peaches and lemon, noting the successful use of frozen peaches as a viable alternative to fresh fruit in such a recipe. This peach soufflé has earned a permanent spot in her culinary repertoire.