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Photography: Becky Luigart-Stayner; Styling: Fonda Shaia Photo by: Photography: Becky Luigart-Stayner; Styling: Fonda Shaia

Hot Maple Soufflés

Cooking Light NOVEMBER 1998

  • 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

Preparation

Preheat oven to 425°.

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.

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.

Nutritional Information

Amount per serving
  • Calories: 212
  • Calories from fat: 8%
  • Fat: 2g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.6g
  • Protein: 2.3g
  • Carbohydrate: 47.8g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 193mg
  • Calcium: 89mg
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