Preparation Method
- Preheat the oven to 400°F (200°C) with a rack set in the lowest position. Butter the bottom and sides of 6 (8-ounce) ramekins; lightly dust with granulated sugar. Place on a baking sheet and set aside.
- In a medium bowl, add egg yolks, ½ cup (100 grams) granulated sugar, orange liqueur, flour, orange zest, and vanilla extract. Using a whisk, beat until creamy, about 1 minute. Set aside.
- In the bowl of the stand mixer fitted with the whisk attachment, add egg whites and beat on medium-high (7–8) speed for 1 minute. Add remaining 2 tablespoons (24 grams) granulated sugar in a steady stream, beating until the mixture is glossy and stiff peaks have formed, 1–2 minutes. Remove the bowl and whisk attachment from the stand mixer. Pour the egg yolk mixture into the mixing bowl and, using a spatula, fold the yolk mixture into the egg white mixture. Divide the batter between the prepared ramekins.
- Bake until the soufflé tops are above the edge of the ramekins and golden brown, 10–12 minutes. Dust with confectioners’ sugar, if desired. Serve immediately.
Pro Tip
Room temperature egg whites will give you more volume. Eggs will take 20 to 30 minutes to get to room temperature. If you’re short on time, you can also place them in a bowl of warm water.
