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1
Preheat the oven to 375.
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2
Butter six 1-cup ramekins and dust with granulated sugar, discarding any excess.
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3
Set the ramekins on a large baking sheet.
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4
Spread the almonds in a pie plate and toast for 8 minutes, or until golden.
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5
Let cool slightly, then lightly crush the almonds.
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6
Leave the oven on.
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7
Meanwhile, in a medium saucepan, combine the orange and lemon juices, dried apricots, orange liqueur, the 1/4 cup of granulated sugar and the orange zest and bring to a boil.
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8
Simmer over moderate heat until the apricots are softened and the liquid is slightly reduced, about 20 minutes.
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9
Let cool, then puree the mixture in a food processor.
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10
In a large bowl, beat the egg whites with the salt and cream of tartar until very soft peaks form.
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11
Add the superfine sugar and beat until soft, glossy peaks form.
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12
Pour the apricot puree down the side of the bowl and fold it into the whites with a rubber spatula.
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13
Fold in all but 1 tablespoon of the almonds.
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14
Spoon the souffle mixture into the ramekins and smooth the tops.
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15
Run your fingertip around the inside rim so the souffles rise up straight.
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16
Sprinkle with the reserved almonds.
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17
Bake the souffles for about 15 minutes, or until risen and golden.
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18
Serve right away, passing the yogurt alongside.
