Like time, souffles wait for no one, so here are some helpful tricks to ensure that you get a nice rise:

For a higher rise:
– Preheat your oven for at least 30 minutes at 204°C/400°F
– Set a pizza stone into the middle rack during the preheat stage
– Lightly torch the top of the souffles before putting them into the oven
– whip your meringue to stiff peaks

For a more stable foam:
– Use a clean bowl for your egg whites, any oil or grease will wreck an egg-white foam
– Use fresh egg whites will create a more stable foam
– Use a copper bowl or add 1/8 tsp cream of tartar per egg white
– Over-beaten egg white foams will not expand in a hot oven