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1
Preheat the oven to 350F/180C.
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2
To make the meringue, whip the egg whites, adding 1/3 of the sugar at a time, until it forms stiff peaks.
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3
Combine yogurt, lemon juice, and flour in a different bowl and mix with a hand mixer.
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4
Add 1/3 of the meringue to the Step 2 mixture and blend well with a hand mixer.
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5
Add the remaining 2/3 of meringue and mix lightly with a spatula.
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6
Pour the dough into a mold and bake at 350F/180C for 40~45 minutes in a water bath.
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7
Let it cool in the pan, chill in the fridge and it's done.
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8
A friend baked this souffle without a hot water bath, so I tried too.
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9
The souffle was light colored, moist and fluffy when baked in a hot water bath.
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10
The souffle was brown, crispy and soft without the hot water bath.
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11
Both were delicious.
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12
[Using whole eggs] It tastes richer if you add 2 egg yolks in Step 2 and 150 g of yogurt.
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13
You can also make it with 1 egg yolk (you still use 2 egg whites for meringue) and 180 g of yogurt.
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14
You can freeze the leftover egg whites in double-layered cling film.
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15
When you make the meringue, microwave the frozen egg whites until they become a sorbet like texture and whip.
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16
By doing so, you can make a shiny meringue very quickly.
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17
It's handy to have.
