Hot Maple Soufflés

1. 1

   Preheat oven to 425u00b0.

2. 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. 3

   Cook 1 cup maple syrup in a medium, heavy saucepan over medium-high heat 8 minutes or until candy thermometer registers 250u00b0. 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 425u00b0 for 13 minutes or until puffy and set. Sprinkle with powdered sugar. Serve immediately.

No additional tips available.