Total souffle failure: what went wrong and how can I ever recover from the culinary shame? I tried making individual dessert souffles on Christmas and New Year's Eve (two different recipes, two different ovens, two different sets of guests) and both times they failed to rise. I think it's because I could not get the egg whites stiff enough, despite beating for what felt like hours with my crappy little handheld mixer until I was deaf in both ears, and my husband begged me to stop. Any tips if I ever decide to try again? Egg temperature? Type of mixing bowl? Convection turned on or off?
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)