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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 tablespoon stick margarine or 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 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. 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.
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