- 30 ml almond powder
- 250 ml cranberries, fresh or frozen
- 125 ml maple syrup (preferably amber syrup for its rich flavour)
- Zest and juice of one orange
- 30 ml all-purpose flour
- 1 whole egg
- 1 egg yolk
- 60 ml maple sugar (or more for garnish)
- 15 ml cornstarch
- 1 ml cream of tartar
- 3 egg whites
- Preheat oven to 200°C (400°F).
- Lightly butter four (125 ml – 1/2 cup) ramekins and dust with almond powder. Reserve.
- In a saucepan over high heat, cook the cranberries in the maple syrup and orange zest and juice for 5 minutes. In a blender, purée until smooth, and return to the pan. Bring to a boil, add the flour, and whisk well until thickened. Remove from heat and allow to cool a bit.
- In a large bowl, mix the egg and egg yolk. Add the warm cranberry purée and set aside.
- In another bowl, blend the maple sugar, cornstarch, and cream of tartar. Set aside.
- In a third bowl, use an electric mixer to beat the egg whites until soft peaks are formed. Gradually add the maple sugar mixture, whisking to a firm-peaked meringue.
- Using a spatula, stir about a quarter of the meringue into the cranberry purée. Gently fold in the rest of the meringue.
- Divide the mixture into the ramekins (filling up to 1.25 cm / 1/2 in. of the tops) and level the surfaces. Bake for about 20 minutes or until the soufflés are golden and puffy.
- Sprinkle with maple sugar, if desired, and serve immediately
The Fédération des producteurs acéricoles du Québec is not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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