- 3 tsp sugar
- 6 0z dried apricots
- 1 cup apple juice
- 3/4 cup egg whites (about 6 large eggs) room temperature
- 1/4 tsp salt
- 1/2 tsp cream of tartar
- 1 tsp vanilla
- Whipped cream
Fit a well buttered 2 quart (or individual) souffle dishes with a standing collar exending 2" about rim. Butter and dust the dish and collar with sugar.
In a small heavy pan combine the apricots and apple juice. Bring the liquid to a boil and simmer covered for 20 minutes or until they are soft. In a food processor or blender, piree apricot mixture and transfer it to a bowl.
In a large bowl beat the egg white with salt until fluffy. Add the cream of tartar and beat until they hold sof peaks. Add the sugar a little at a time beating constantly. Add the sugar a lttle at a time, beating constantly. Continue to beat whites unti they they hold stiff peaks. Beat in vanilla. Stir 1/4 egg whites into apricot mixture, fold in remaining whites and spoon the mixture into souffle dishes or dish.
Bake at 375F for 25 to 30 minutes, or untill puffed and golden. Remove the collar carefully. Serve with whipped cream.
No collar for individual dishes if dish holds 1 1/2 cups. Cook for 20 minutes. Make ahead up to 1 hour. 5 minutes before souffle is cooked sprinkle icing sugar on top.
