Souffles are not as hard as you think. They take a little patience, and mastering the skill of French meringues once you have that down you can make any flavor souffle you want . These are SO good and so elegant. The key is of course timing . So you want to serve right out of the oven so they dont have time to collapse. But even next day a little less tall they are still so good. High quality ingredients is also key here to get something truly light, airy, but also rich and decadent.
April 15, 2026
By Bake it with Mel
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