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Yes, I don't see why this would not be possible. As someone pointed out above, the white does not serve as a leavener, but creates structure. Modernist cooking uses an array of ingredients that produce foams in a variety of ways. See here, for example: http://www.modernistcookingmadeeasy.com/info/modernist-techniques/more/culinary-foams-technique ...


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TL:DR answer - not really. The beaten egg whites are an integral component of the souffle, forming both the rising action of the mixture (by capturing air within the protein network of the eggs) and and the structure. The recipe you linked to is more of a cake than a souffle, even using the creaming method commonly seen in cake production. While other ...



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