• 4 egg whites
  • 100 g siúcra granulated raspberries
  • siúcra granulated sugar for greasing the moulds
  • butter or margarine for the moulds
  • siúcra icing sugar


  • Grease four small soufflé moulds and sprinkle sugar inside them.
  • Set the oven temperature to 150°C.
  • Beat the egg whites until stiff. Add the sugar while still whisking.
  • Fold the raspberries into the egg white mixture. Divide the mixture between the moulds and place in the lower part of the oven.
  • Bake for about 25 minutes.
  • Dust with icing sugar and serve immediately.


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