What it is This light-as-air dessert only billows under precise conditions, which includes beating pure egg whites until they reach stiff peaks, combining the egg whites with the yolks in three stages, and maintaining a steady oven temperature—not an easy project for amateur bakers, that's for sure. How to pronounce Famous Renditions From the Grand Marnier Soufflé at La Grenouille (1962) to Pierre Kouffmann's Pistachio Soufflé at La Tante Claire, soufflés have enjoyed celebrity status at some of the world's best fine dining restaurants.