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1
Preheat the oven to 400F.
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2
Generously butter six 8-ounce ramekins.
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3
Set aside on a rimmed baking sheet.
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4
In the work bowl of a food processor fitted with the metal blade, pulse the peaches until coarsely chopped.
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5
(The pieces should be no larger than 1/4 inch.)
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6
Remove 3/4 cup of the chopped peaches and place 2 tablespoons of them in each of the prepared ramekins.
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7
Set aside.
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8
Add the lemon juice, vanilla extract, and a pinch of salt to the remaining chopped peaches in the bowl of the food processor.
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9
Process until very smooth and pureed.
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10
Transfer 1 cup of the peach puree to a bowl, discarding any remainder or reserve for another use, such as an ice cream topping or base for a smoothie.
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11
Set aside.
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12
In the bowl of a heavy-duty mixer fitted with the whisk, beat the egg whites with a pinch of the salt on medium speed until foamy.
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13
Add about 1 tablespoon of the granulated sugar and beat on high speed until the whites hold soft peaks, 1 to 2 minutes.
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14
Slowly add the remaining granulated sugar and beat on high speed until the whites are glossy and hold stiff peaks when the whisk is lifted.
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15
Add about a quarter of the beaten egg whites to the peach puree mixture and stir until well mixed.
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16
Pour this mixture over the remaining whites and fold them together as lightly as possible.
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17
Spoon the mixture into the prepared souffle ramekins (the mixture should come up to the top of each).
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18
Smooth the top with a metal spatula.
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19
Run your thumb around the inside rim of each dish, making a shallow channel around the edge of the batter.
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20
(This will help the souffles rise up straight and tall.)
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21
Set the filled souffle ramekins on the rimmed baking sheet.
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22
Bake until puffed, golden, and gently set in the center, 8 to 10 minutes.
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23
Remove from the oven, sprinkle with confectioners sugar, and serve immediately.
