1. Ensure that your beaters and bowl are clean and dry before beating the egg whites. Any residues of fat or water will prevent them from whipping properly.

2. Make sure eggs are room temperature and, for maximum volume, gently fold in (don’t stir) beaten egg whites just until no streaks remain.

3. To minimize cracks on the tops, fill your ramekins all the way to the rim, then level the batter with a palette knife so the surface is smooth and even.

4. Run the tip of your thumb along the inside rim of each ramekin to clean up the edges. This helps the soufflé rise evenly.

Put these tips to the test and make our Chocolate Soufflés with Amaretto Crème Anglaise.

This story was originally part of "Test Kitchen Tips" in the February 2016 issue.
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