Raspberry cotton candy marshmallow souffle

I think the title of this post says it all.
Best. Souffle. Ever.

1 teaspoon butter (for greasing ramekins)
6 oz fresh raspberries
1/4 cup, plus 2 teaspoons sugar
4 egg whites

  1. Preheat oven to 400F (200C)
  2. Butter the insides of six 1/2 cup ramekins
  3. Puree raspberries in a blender or food processor, then strain through a fine mesh sieve to remove the seeds. I considered leaving the seeds in until I realized just how prolific they are — you really need to strain the puree. You should yield about 1/2 cup after straining.
  4. Add 2 teaspoons sugar to the strained puree and set aside
  5. In a mixer, beat four egg whites until they begin to thicken. Continue to beat the whites while you slowly add 1/4 cup sugar. Mix until egg whites form stiff peaks and are glossy.
  6. Add 1/3 of the egg whites to the puree and slowly fold in. Continue by adding the remaining egg whites, folding in until no white streaks remain.
  7. Spoon the souffle batter into the ramekins, filling to the top and leveling off with the back of a spatula.
  8. Place filled ramekins on a baking sheet and bake on a rack positioned in the bottom 1/3 of the oven.
  9. Bake for 8-10 minutes or until the souffle rises 1/2″ above the rim.
  10. Serve immediately with a sprinkle of powdered sugar!

(Pictures by me, recipe via eating out loud)