Lemon juice (honey, jam, fruits, rum, or brandy, etc)
to taste, generous amount
Preheat the oven to 350°F/180℃. To make the meringue, whip the egg whites, adding 1/3 of the sugar at a time, until it forms stiff peaks.
Combine yogurt, lemon juice, and flour in a different bowl and mix with a hand mixer.
Add 1/3 of the meringue to the Step 2 mixture and blend well with a hand mixer. Add the remaining 2/3 of meringue and mix lightly with a spatula.
Pour the dough into a mold and bake at 350°F/180℃ for 40~45 minutes in a water bath.
Let it cool in the pan, chill in the fridge and it's done.
A friend baked this soufflé without a hot water bath, so I tried too. The soufflé was light colored, moist and fluffy when baked in a hot water bath. The souffle was brown, crispy and soft without the hot water bath. Both were delicious.
[Using whole eggs] It tastes richer if you add 2 egg yolks in Step 2 and 150 g of yogurt.
You can also make it with 1 egg yolk (you still use 2 egg whites for meringue) and 180 g of yogurt.
You can freeze the leftover egg whites in double-layered cling film. When you make the meringue, microwave the frozen egg whites until they become a sorbet like texture and whip. By doing so, you can make a shiny meringue very quickly. It's handy to have.
Story Behind this Recipe
I had a lot of frozen egg whites. This soufflé is also delicious served chilled and with ice cream.
Make a very stiff meringue. Drop the pan at a height before and after baking to prevent the soufflé from deflating. Cover with foil if the surface looks like it will burn.