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?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)