'1/4 cup of freshly squeezed lemon juice'
'1/2 cup of powdered sugar'
'4 large egg whites at room temperature'
'1 pinch of salt'
'For greasing and dusting'
'Butter and powdered sugar for serving'
'Accessories'
'6 mini ramekins for soufflés'
'1/4 cup of freshly squeezed lemon juice'
'1/2 cup of powdered sugar'
'4 large egg whites at room temperature'
'1 pinch of salt'
'For greasing and dusting'
'Butter and powdered sugar for serving'
'Accessories'
'6 mini ramekins for soufflés'
'1 Preheat the oven to 400°F.'
'2 Grease the ramekins with butter and dust with powdered sugar
Set aside.'
'3 In a separate bowl, whisk together the lemon juice and powdered sugar until well combined.'
'4 In a stand mixer, beat the egg whites until they form stiff peaks.'
'5 Add the remaining powdered sugar and salt to the egg whites and continue beating until fully incorporated.'
'6 Gently fold in the lemon mixture with a spatula.'
'7 Pour the batter into the prepared ramekins and bake for 10-12 minutes or until puffed and golden brown.'
