Hot Maple Soufflés

From Cooking Light Magazine, this has a rich maple flavor.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1  tablespoon 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

Directions

1. Preheat oven to 425°.
2. Coat 6 (10-ounce) ramekins with butter; 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.