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Hot Maple Soufflés

Photography: Becky Luigart-Stayner; Styling: Fonda Shaia
Yield 6 servings

Ingredients

  • 1 tablespoon stick margarine or butter, softened
  • 2 tablespoons granulated sugar
  • 3 tablespoons maple syrup
  • 3 tablespoons bourbon
  • 1 cup maple syrup
  • 4 large egg whites
  • 1/8 teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon sifted powdered sugar

Nutrition Information

  • calories 212
  • caloriesfromfat 8 %
  • fat 2 g
  • satfat 0.4 g
  • monofat 0.8 g
  • polyfat 0.6 g
  • protein 2.3 g
  • carbohydrate 47.8 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.8 mg
  • sodium 193 mg
  • calcium 89 mg

How to Make It

  1. Preheat oven to 425°.

  2. Coat 6 (10-ounce) ramekins with margarine; sprinkle evenly with granulated sugar. Combine 3 tablespoons maple syrup and bourbon in a small microwave-safe bowl; microwave at HIGH 1 1/2 minutes or until mixture boils. Pour about 1 tablespoon bourbon mixture into each prepared ramekin.

  3. Cook 1 cup maple syrup in a medium, heavy saucepan over medium-high heat 8 minutes or until candy thermometer registers 250°. Beat egg whites and salt at medium speed of a mixer until foamy. Pour hot maple syrup in a thin stream over egg whites, beating at medium speed then at high speed until stiff peaks form. Add baking powder; beat well. Spoon evenly into prepared ramekins; place on a jelly-roll pan. Bake at 425° for 13 minutes or until puffy and set. Sprinkle with powdered sugar. Serve immediately.