Fluffy Egg White Soufflé without Cream of Tartar

1.Preheat your oven to 375°F (190°C).

2.In a large mixing bowl, add the egg whites and salt. Using an electric mixer, beat the egg whites on medium speed until soft peaks form.

3.Continue to beat until stiff peaks form, about 2-3 minutes more.

4.Gently fold in the grated cheese, chopped herbs, and black pepper into the egg whites, being careful not to deflate the mixture.

5.Grease a soufflé dish or individual ramekins with butter to prevent sticking.

6.Pour the egg white mixture into the prepared dish, smoothing the top with a spatula.

7.Place the soufflé dish in the preheated oven and bake for 20-25 minutes, or until the soufflé is puffed and golden brown on top.

8.Remove from the oven and serve immediately, as soufflés are best enjoyed fresh and fluffy.