The Dream of Edouard Nignon

Photo: ckbk instagram

Author of Eloges de la cuisine Française (1933) and Les Plaisirs de la table (1926), Nignon was a chef and author with a mad and wonderful style. A bit of a Luddite, he deplored the then-current lack of “meditation and patience” that makes for “grande cuisine.” “Down with chemistry! Down with speed!” was his tirade.

For this dream you will need a 12-inch ring mold.


  • 2 tablespoons butter
  • 3 tablespoons sugar (for the mold)
  • 8 egg whites
  • 5 tablespoons vanilla sugar
  • pinch salt
  • 24 almond macaroons, crushed into coarse crumbs
  • 1 cup fresh strawberries, hulled
  • 1 cup fresh raspberries
  • 1 cup sweetened whipped cream


Generously butter the inside of the mold and dust it with the sugar, shaking out what does not stick to the butter.

Preheat the oven to 375 degrees.

Make a meringue, with the egg whites, vanilla sugar, and pinch of salt. Fold in the crumbed macaroons. Put the soufflé mixture in the mold, and tap the mold twice lightly on the counter.

Put the mold in the oven and immediately reduce the heat to 350 degrees. Cook for 35 minutes, or until a thin skewer inserted in the center of the soufflé comes out clean. Take the mold out of the oven, let sit for 10 minutes, and then turn it out on a round flat platter a couple of inches larger than the mold.

Meanwhile, chop the strawberries coarsely and put them in a bowl with the raspberries. Add a pinch of salt. Stir vigorously for 1 minute to break up the raspberries, and then fold in the whipped cream.

Put the berry cream in the center hole of the soufflé and serve immediately.


I would call it my dream if I added stewed rhubarb to the berry mix.