Light and fluffy, these impressive desserts look, smell, and taste extraordinary — meringue gives them a cloudlike texture, while quince adds a delicious fragrance and beautiful pink hue. And they're very manageable for a small dinner party if you make your crêpes and prepare the quince ahead (see cooks' note, below). Bring them both to room temperature when you sit down to dinner; when it's time for dessert, you'll only need to beat your egg whites and assemble the soufflés for baking.
· Crêpes can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. · Poached quince in syrup and quince purée will improve in color if made at least 1 day ahead and can be made 5 days ahead. Cool poached quince in syrup completely, uncovered, then chill, covered. If possible, make quince purée at least 1 day after poaching (to allow color of quince to improve) and chill, covered.
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