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1
Position oven rack to lowest position and remove middle rack. Preheat to 425u00b0F.
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2
Lightly coat 6 individual souffle dishes with cooking spray.
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3
Sprinkle 2 tbsp of sugar evenly among them and set aside.
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4
Place peaches and 1/3 cup sugar in food processor and process until smooth.
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5
Combine peach mixture, cornstarch, juice, salt and yolks in a med. saucepan, stirring well with a whisk.
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6
Bring to a boil and cook for 1 minute, stirring constantly.
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7
Remove from heat and stir in butter.
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8
Cool for 5 minutes.
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9
Place cream of tartar and egg whites in a large mixing bowl and beat with a mixer at high speed until soft peaks form.
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10
Add the remaining 1/3 cup sugar, 2 tbs. at a time, beating until stiff peaks form. Be careful not to over beat.
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11
Gently stir 1/4 of the egg white into the peach mixture. Then fold peach mixture gently into remaining egg white mixture.
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12
Gently spoon into prepared dishes.
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13
Sharply tap dishes down on counter top 2/3 times to level mixture.
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14
Place dishes on a baking sheet and place on bottom rack of 425u00b0F oven.
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15
Immediately lower temperature to 350u00b0F.
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16
Bake for 25-30 minutes or until toothpick comes out clean.
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17
Sprinkle evenly with powdered sugar before serving.
