Irish Cream Souffles
Okay, this was HILARIOUS. XD
I was bored and I cook when I'm bored.
So I rummaged through the liquor cabinet.
THAT'S NORMAL RIGHT?
Okay, I totally just went in there looking for good liquors to cook with.
I found Peach Schnapps, Creme de Mint, Creme de Cacao, Grand Mariner, and Irish Cream.
I also wanted to try out Meringue cookies. XD
So I found a recipe for Irish Cream Meringue cookies.
Yeah... To the guy that made that recipe...
*MIDDLE FINGER SALUTE*
It was such a messed up recipe that I messed up twice, started over, and it STILL didn't come out right.
Which is how they eventually got turned into souffles, because incidentally... There's really no different between meringue cookies and souffles except that souffles are cooked less. XD
I'm retyping the recipe cause the real one is so messed up. XD
Irish Cream Souffles with Irish Cream Glaze
Ingredients
Souffle
5 egg whites (room temperature)
3/4 cup of sugar
3 tablespoons Cocoa powder
2 tablespoons Irish Cream Liquor (Or just add as desired!)
Glaze
Confectioners Sugar
Irish Cream Liquor
1. Preheat oven to 300 F.
2. Whip eggs in a bowl at high speed until it forms soft peaks.
3. Add sugar a few spoonfuls at a time.
4. Whip until stiff peaks form. (For me, it didn't work out right and ended up being more like marshmallow fluff, so you can just whip the snot out of it~)
5. Fold in cocoa powder.
6. Fold in Irish Liquor. It doesn't matter if it looses it's stiffness because it's going in a bowl anyway.
7. Get several small ramekins (I use 4 ounce) and lightly butter and coat with sugar.
8. Fill about 3/4 of the way full with the meringue.
9. Turn the oven down to 250 F and then put the ramekins in.
10. Bake for 35-40 minutes. The tops should be puffed, but the outside should feel rather firm.
While baking, make the glaze!
Now, the amount depends on how much you'd like on your souffle.
It all has to do with portions too!
1. Start with the confectioners sugar (I suggest sifting it first). Put in the desired amount.
2. Add the Cream Liquor in about a 1:5 ratio amount. The less liquor you use, the thicker the sauce will be.
3. Add sugar or Cream Liquor until the desired thickness is reached.
4. Pour about a spoonful, or more if you like, over the tops of the souffles.
I was bored and I cook when I'm bored.
So I rummaged through the liquor cabinet.
THAT'S NORMAL RIGHT?
Okay, I totally just went in there looking for good liquors to cook with.
I found Peach Schnapps, Creme de Mint, Creme de Cacao, Grand Mariner, and Irish Cream.
I also wanted to try out Meringue cookies. XD
So I found a recipe for Irish Cream Meringue cookies.
Yeah... To the guy that made that recipe...
*MIDDLE FINGER SALUTE*
It was such a messed up recipe that I messed up twice, started over, and it STILL didn't come out right.
Which is how they eventually got turned into souffles, because incidentally... There's really no different between meringue cookies and souffles except that souffles are cooked less. XD
I'm retyping the recipe cause the real one is so messed up. XD
Irish Cream Souffles with Irish Cream Glaze
Ingredients
Souffle
5 egg whites (room temperature)
3/4 cup of sugar
3 tablespoons Cocoa powder
2 tablespoons Irish Cream Liquor (Or just add as desired!)
Glaze
Confectioners Sugar
Irish Cream Liquor
1. Preheat oven to 300 F.
2. Whip eggs in a bowl at high speed until it forms soft peaks.
3. Add sugar a few spoonfuls at a time.
4. Whip until stiff peaks form. (For me, it didn't work out right and ended up being more like marshmallow fluff, so you can just whip the snot out of it~)
5. Fold in cocoa powder.
6. Fold in Irish Liquor. It doesn't matter if it looses it's stiffness because it's going in a bowl anyway.
7. Get several small ramekins (I use 4 ounce) and lightly butter and coat with sugar.
8. Fill about 3/4 of the way full with the meringue.
9. Turn the oven down to 250 F and then put the ramekins in.
10. Bake for 35-40 minutes. The tops should be puffed, but the outside should feel rather firm.
While baking, make the glaze!
Now, the amount depends on how much you'd like on your souffle.
It all has to do with portions too!
1. Start with the confectioners sugar (I suggest sifting it first). Put in the desired amount.
2. Add the Cream Liquor in about a 1:5 ratio amount. The less liquor you use, the thicker the sauce will be.
3. Add sugar or Cream Liquor until the desired thickness is reached.
4. Pour about a spoonful, or more if you like, over the tops of the souffles.