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Nut soufflé

Recipe from: 3/16/1989 12:00:00 AM
Ingredients 3
Servings 8


  • 6
    extra-large eggs, separated
  • 210
    castor sugar
  • 100
    ground pecans


Preheat the oven to 160 ºC (325 ºF). Beat the egg yolks until light and add the castor sugar by the spoonful. Continue beating until all the sugar has been added and the egg yolks are thick and creamy. Add the nuts and mix well. Beat the egg whites in a fat-free glass bowl until soft peaks are formed and fold into the egg yolk mixture using a metal spoon. Spoon into a greased 2 litre soufflé dish, and place in a pan of warm water (bain-marie). Bake for about 1 hour 15 minutes or until a testing skewer comes out clean (do not over-bake as the soufflé will be too dry).

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