A dessert soufflé that's fast, easy, and delicious? That's what the article in Fine Cooking promised. They're a reliable magazine, so I had to try this. But there is one odd thing about this recipe: It's been a failure for others. When I went to the recipe on the Fine Cooking site, I found three comments, all giving the recipe one star and complaining loudly about how the recipe had failed miserably, falling into a goopy mess of eggs and jam.
I had none of those problems. In fact, we loved it. Light and fulfilling with lots of marmalade flavor.
The recipe is simple. It omits the yolks and uses marmalade for flavor.
Butter some 6-8 oz. ramekins or custard cups, and sprinkle with sugar:
Mix the marmalade with Cointreau and lemon juice:
I don't know why I succeeded and three other readers had a train wreck. There were some differences but nothing I would expect to make this big a difference. Because I have larger (8 oz.) remekins, I increased amounts a little and used three eggs rather than two, but there was enough meringue that I really didn't have to. My ramekins were filled 2/3-3/4 (the recipe called for 1/2).
I'm at a loss to explain the other reviewers' experiences. I know meringues can be fussy. Some hints: Start with room temperature eggs. Fresh eggs do better. Mix in the cream of tartar any time but add sugar gradually after the meringue is already quite foamy and pillowy. Bring it just to stiff peaks — stop earlier rather than later because if it breaks, you have to toss it and start over. The hot oven, well pre-heated, is also probably essential.
I am planning to do this again with raspberry jam instead.