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Dessert

Small Souffles with Candied Peels

Small souffles made with egg whites, sugar, chocolate candies, and candied peels.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and chocolate are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 15,404 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Small Souffles with Candied Peels

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the mixture

  1. Preheat the oven to 300°F (150°C).

  2. Whisk the egg whites until stiff peaks form.

  3. Gently fold in the sugar, Diavolini, and candied peels.

Fill and bake

  1. Nearly fill small paper cases with the mixture.

  2. Bake until the soufflés are a very light color.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Egg + chocolatetop 24% of all pairs
    Smell alikemoderate
    Cooked together11,448 recipes

    Shared aroma: 2-heptenal (green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg whites
Whisked into foam, they trap air that lifts and gives the soufflés their light structure.
Sugar
Stabilizes the whipped egg white foam and adds sweetness.
Candied peels
Add citrus aroma, sweetness and chewy bits throughout the soufflés.

The step that matters

Gently fold in the sugar, Diavolini, and candied peels. Folding gently keeps the air bubbles in the whisked egg whites. Stirring or beating hard deflates the foam, so the soufflés rise less and turn dense.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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