Want to get in the Holiday spirit and show off a little? Try this recipe below, but remember to RUN to the table with these souffles, or they will deflate even faster than your ego.
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For 4 people
- non-stick cooking spray
- 4 tablespoon(s) brown sugar
- 3 tablespoon(s) real maple sugar
- 3 tablespoon(s) apple cider or juice
- 1/2 teaspoon(s) cinnamon
- 1/4 teaspoon(s) nutmeg
- 1/4 teaspoon(s) ginger
- 1 cup(s) molasses
- 4 egg whites
- 1 pinch(es) salt
- 1 teaspoon(s) baking powder
- 1/2 cup(s) crushed gingersnaps
- whipped topping
Gingerbread Soufflés Directions
- Preheat oven to 400° F. Coat six 10 oz. ramekins with nonstick cooking spray. Sprinkle the bottom with brown sugar, dividing equally. Whisk together 3 T. maple syrup, 3 T. cider, cinnamon, nutmeg and ginger in a small bowl; microwave for 30 seconds, or until mixture boils. Pour about 1 T. maple syrup/cider mixture into each prepared ramekin.
- Boil 1 c. molasses in a medium saucepan over medium-high heat 3 minutes, stirring almost constantly to keep from scorching; remove from heat.
- Beat egg whites and salt until soft peaks are almost formed. Pour molasses in a thin stream over egg whites, beating at high speed until stiff peaks form. It may not look like stiff peaks but they will be after about 2 additional minutes of beating. Add baking powder, beat well for another 5 seconds. Spoon evenly into prepared ramekins; place in a jelly-roll pan or sheet pan and bake for 13-15 minutes or until puffy, dark brown on top and set. Remove gently and dollop whipped cream and a sprinkle of crushed gingersnaps on top. Serve immediately, and I do mean immediately.