Posted by: njbrown | May 26, 2012

Geoffrey Zakarian’s Flourless Raspberry Soufflés

Geoffrey Zakarian’s Flourless Raspberry Soufflés

A while ago, I wrote about seeing Geoffrey Zakarian on a Chopped Masters’ competition make individual soufflés that went into the oven with swirled peaks.  A number of people have visited my blog looking for Geoffrey’s recipe.  All my searching didn’t produce a picture, but I did find two versions of the recipe that Geoffrey had used when he was a pastry chef at the famous Le Cirque in New York.  Writing about this recipe (that appears in his cookbook, Town/Country:  150 Recipes For Life Around the Table), he says, “”This easy recipe requires just 15 minutes to cook and is guaranteed to impress your guests. At Le Cirque, we called this a “flourless diet soufflé,” somewhat of a marketing ploy, which apparently worked because we sold literally thousands of them. This version calls for creating fancy swirls for the top of the soufflé using a pastry bag; it’s a fun, decorative touch but by no means mandatory.”

The recipe from recipelink calls for 18 egg whites – far more than most people I know would be willing to work with.  Geoffrey adapted the recipe using a smaller number of ingredients (only 9 egg whites) for the Los Angeles Times in 2006.  This is the recipe I used, and that is given below.  While the recipe is unusual in the raspberry decorations and the diet aspect, I don’t think it is that special.  I have never made Julia’s strawberry soufflé (that took her 29 tries to get it just right), but I think I will soon to be able to compare.

Note:  Geoffrey said to bake these for 15 minutes, but mine began to brown far sooner than that.  The soufflés are to be “puffed and golden,” but slightly soft in the center when done.  I tried putting foil over the top to stop the browning, but the soufflés stuck to the foil.  In Julia’s recipe for chocolate soufflé, she has you sift powdered sugar over the top of the soufflé when it starts to color to prevent too much browning, and I think that might be a good idea for these.  Also, I think if your oven is calibrated like mine, you might find the cooking time to be closer to 10 minutes.  Since Geoffrey didn’t specify the height of the oven rack, I had mine in the middle, but other soufflé recipes call for it to be the lower 1/3.  This also might help the too rapid browning.

Geoffrey doesn’t tell you to strain the seeds from the raspberry puree.  Since I’m not fond of raspberry seeds, I think that would be an improvement.

Good luck!

Flourless Raspberry Soufflés

Note: Adapted from “Town/Country: 150 Recipes for Life Around the Table” by Geoffrey Zakarian. This recipe requires eight (8-ounce) ramekins.


  • 3 half-pint containers raspberries
  • ¾ cup sugar, divided
  • 2-¼ teaspoons fresh lemon juice
  • 9 large egg whites, room temperature
  • 2 tablespoons powdered sugar
  • Butter for greasing ramekins


  1. Set aside 48 of the raspberries for garnish.
  2. Place the remaining raspberries, 3 tablespoons sugar, and the lemon juice in a saucepan over medium-low heat and cook until the fruit is very soft, 10 to 15 minutes. Remove the mixture from the heat and allow it to cool to room temperature.
  3. Purée the raspberries in a blender, stirring as needed, and then transfer to a bowl. Cover with plastic wrap and refrigerate at least 1 hour.
  4. Heat the oven to 400 degrees.
  5. Generously coat the inside of the eight ramekins with butter. Then coat the butter lining with 2 tablespoons of the sugar.
  6. Place the egg whites in the bowl of an electric mixer with the whisk attachment on low-speed. Whip the whites until they form soft peaks, then gradually add the remaining sugar, continuing to whip until the egg whites form stiff, glossy peaks.
  7. Remove the egg whites from the mixer and gradually fold in three-fourths cup of the raspberry purée, adding it in three batches and taking care not to over-mix. Reserve the remaining purée.
  8. Using a pastry bag with the large plain tip, pipe the soufflé mixture into the ramekins, swirling it so each soufflé has a peak like a soft ice cream cone.
    (Alternatively, just spoon the mixture into the soufflé dishes or ramekins, filling them not quite to the top.)
  9. Gently push 6 reserved raspberries into the top of each soufflé.
  10. Place the soufflés on a baking sheet and put them in the oven immediately.
  11. Bake until puffed and golden, about 10-15 minutes. The center of the soufflé should still be soft.
  12. Add a few tablespoons of water to the reserved raspberry purée to thin it out to sauce consistency.
  13. Dust with powdered sugar and serve immediately, garnished with the raspberry sauce.

Each serving: 133 calories; 5 grams protein; 29 grams carbohydrates; 4 grams fiber; 0 fat; 0 saturated fat; 0 cholesterol; 63 mg. sodium.



  1. Delicious souffle recipe. Perfect blend of lemon and raspberry flavors. I used 6 oz ramikins and baked them for 19 minutes. Am saving the whole mix in the fridge for a day or two to bake fresh each time, only two of us to eat them : Hopefully the mix holds like the one from Giada’s Gianduja souffles, which kept in the fridge for four days and allowed us to enjoy two more rounds of souffle. Will see and update on status!

    • I never would have thought you could hold these for days. Quite amazing.


  2. Thanks for the great posting! I genuinely appreciated reading it, you could be a great article author. For certain i will make sure to bookmark your web site and will eventually come back at some point.

    • You are too kind.


  3. They look very pretty! I have made an orange souffle before, but mine tasted awfully eggy. I am curious on how this would taste, I do love raspberries. Thanks for the interesting information, as usual!

    • Hi Jane –

      Because there are no yolks in this recipe, it shouldn’t taste eggy. Actually, it’s just a flavored meringue, but I guess New Yorkers were willing to pay big bucks for flavored (low-cal) meringue.

      Best wishes,


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