Souffle with only egg whites?

[fud]

Sorry if this has been asked before but I couldn't find a good way to search "souffle with only egg white" and have it give me anything meaningful back.

I have 8 egg whites but no yolks and I want to make a souffle but I've only ever made souffle's that use the yolks too. Can this be done? If so anyone have links to recipes/ideas that do this?

Thanks!

[BryanZ]

I make egg white only souffles all the time. In fact, I prefer them. Here's my take

10 oz Bittersweet chocolate

3/4 cups Heavy cream

5 tbs. Sugar

2 tbs. Butter

1 tbs. Orange liquer

1 tbs. Vanilla extract

1/4 tsp. Salt

6 Egg whites

1 pinch Cream of tartar

Preheat oven to 350

-Combine first 7 ingredients and melt over double boiler

-Beat eggs and cream of tartar until soft peaks form. Fold chocoloate mixtere into eggs until just combined. Ladel into buttered ramekins

-Bake until puffed and just set in center, 12 minutes. Top with whipped cream or whatever you want.

Pastry isn't exactly my strong suit but this is a really simple go to recipe and it's lighter than the w/ egg yolks version.

[fud]

^ Excellent thank you! I will try this! Anyone make savoury ones with just egg whites?

[Shalmanese]

Sure, you can make a cheese souffle with a bechamel base.

[mrbigjas]

what shalmanese said.

there's a recipe in julia child that i've made a couple of times that works out very well.

[M. Lucia]

of course, what they all said.

i sometimes make a broccoli souffle with bechamel base:

(roux, milk, cheese) add chopped broccoli and any spices, fold in egg whites, bake

i also have a great recipe for apricot souffles

it uses pureed dried apricots with liquer and orange juice and done with a pistachio topping

[iriee]

for a non egg yolk sweet souffle just whip whites,,add sugar and fold into a fruit puree,,,peach,,pear,,berry etc.

[jackal10]

or a vegetable puree...carrot, or zucchini or broccoli, with or without cheese

[chiantiglace]

I would think you only need the yolk for enrichening and flavor. Egg whites are the structure. If you dont mind a sacrifice in flavor (being the flavor intense already) no worries at all only using egg whites. Will rise higher without the yolks.