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1
Adjust a shelf in your oven to one of the lower positions.
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2
Heat oven to 350F.
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3
Lightly coat a 6 cup souffle dish with nonstick cooking spray.
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4
Add a tbsp or so of sugar to the dish, shaking to coat sides and bottom evenly; tap out excess.
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5
Place egg whites, cream of tartar and salt in a medium-size bowl.
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6
Zest 2 tsp of the peel from the tangerines.
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7
Juice all of the fruit for 3/4 cup.
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8
In a small saucepan, melt butter over medium-high heat.
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9
Whisk in flour, then gradually whisk in juice and bring to a boil.
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10
Boil 3 minutes; remove from heat.
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11
Beat egg yolks in a large bowl until light in color, about 3 minutes.
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12
Beat in 1/2 cup of the sugar until fluffy, about 2 minutes.
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13
Whisk in tangerine zest and a spoonful of the thickened juice.
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14
Stir in remaining thickened juice from saucepan.
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15
With clean beaters, beat whites until foamy.
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16
Beat in remaining 1/4 cup sugar until medium-stiff peaks form.
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17
Fold half of the whites into the yolk mixture just until combined, then fold in remaining whites.
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18
Scrape into prepared dish.
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19
Bake at 350 for about 40 minutes, or until souffle is puffed and browned (do not open oven door).
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20
Dust top with confectioners sugar and serve.
