Apricot and Almond Souffles Recipe

Name: Apricot and Almond Souffles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter, softened; 1/4 cup granulated sugar, plus more for dusting; 3/4 cup sliced almonds (3 ounces); 1 1/4 cups fresh orange juice; 2 tablespoons fresh lemon juice; 1 cup dried apricot halves (6 ounces); 1 tablespoon orange liqueur; 1 1/2 teaspoons finely grated orange zest; 5 large egg whites, at room temperature; Pinch of salt; Pinch of cream of tartar; 1/4 cup superfine sugar; Nonfat plain yogurt, for serving

Servings: persons

1 tablespoon unsalted butter, softened
1/4 cup granulated sugar, plus more for dusting
3/4 cup sliced almonds (3 ounces)
1 1/4 cups fresh orange juice
2 tablespoons fresh lemon juice
1 cup dried apricot halves (6 ounces)
1 tablespoon orange liqueur
1 1/2 teaspoons finely grated orange zest
5 large egg whites, at room temperature
Pinch of salt
Pinch of cream of tartar
1/4 cup superfine sugar
Nonfat plain yogurt, for serving

1
Preheat the oven to 375.
2
Butter six 1-cup ramekins and dust with granulated sugar, discarding any excess.
3
Set the ramekins on a large baking sheet.
4
Spread the almonds in a pie plate and toast for 8 minutes, or until golden.
5
Let cool slightly, then lightly crush the almonds.
6
Leave the oven on.
7
Meanwhile, in a medium saucepan, combine the orange and lemon juices, dried apricots, orange liqueur, the 1/4 cup of granulated sugar and the orange zest and bring to a boil.
8
Simmer over moderate heat until the apricots are softened and the liquid is slightly reduced, about 20 minutes.
9
Let cool, then puree the mixture in a food processor.
10
In a large bowl, beat the egg whites with the salt and cream of tartar until very soft peaks form.
11
Add the superfine sugar and beat until soft, glossy peaks form.
12
Pour the apricot puree down the side of the bowl and fold it into the whites with a rubber spatula.
13
Fold in all but 1 tablespoon of the almonds.
14
Spoon the souffle mixture into the ramekins and smooth the tops.
15
Run your fingertip around the inside rim so the souffles rise up straight.
16
Sprinkle with the reserved almonds.
17
Bake the souffles for about 15 minutes, or until risen and golden.
18
Serve right away, passing the yogurt alongside.

496

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon unsalted butter, softened, 1/4 cup granulated sugar, plus more for dusting, 3/4 cup sliced almonds (3 ounces), 1 1/4 cups fresh orange juice, and more.

Yes, Apricot and Almond Souffles falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apricot and Almond Souffles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions