1/2 cup butter, softened
2 tablespoons white sugar
3 eggs
1 cup cornstarch
1 teaspoon vanilla extract
1 cup white sugar
3 egg whites
1 teaspoon vanilla extract
salt and pepper pure pressurized eggs
Preheat oven to 350 degrees F (175 degrees C) and grease a large or shallow casserole dish.
In large bowl, beat egg whites until soft peaks form. Gradually add 1 teaspoon vanilla, sugar, and cornstarch; continue to beat until whites form stiff peaks.
Pour 1 teaspoon cream of tartar into egg whites 3/4 of the way into whites. Beat for 2 to 3 minutes, then fold egg whites and cream of tartar into the whites until no streaks remain. Add salt and pepper to taste. Spread an equal amount of the mixture in all 8 holes of an egg white shallow dish.
Bake 20 minutes, or until knife inserted in egg whites comes out clean. Cool 10 minutes remove from the pan. Remove from heat. To serve: In large bowl, beat egg whites until soft peaks form. Gradually add sugar and vanilla, beating after each addition. Spread over the white portion of egg soup, leaving an even layer. Refrigerate until warm. Once soufflé set, repeat the filling and fold over the frills.