1. Preheat oven to 400°F; place a heavy baking sheet on middle rack. 2. Coat 6 (8-ounce) ramekins with cooking spray, and sprinkle each dish with 2 teaspoons granulated sugar, shaking and turning to coat. 3. Place egg yolks in a large bowl; beat at medium-high speed 5 minutes or until thick and pale. 4. Gradually add 1/4 cup granulated sugar; beat 2 minutes. 5. Beat in liqueur and vanilla. 6. Place egg whites in a large bowl; beat with a mixer at high speed 1 minute or until foamy using clean, dry beaters. 7. Add the cream of tartar and salt; beat mixture until soft peaks form. 8. Gradually add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. 9. Gently stir one-fourth of egg white mixture into liqueur mixture. 10. Gently fold in the remaining egg white mixture; divide evenly among the prepared ramekins. 11. Place soufflé dishes on baking sheet in oven; bake for 10 minutes or until tall and golden brown (soufflés will rise 1 1/2 to 2 inches above the dish rim). 12. Quickly dust soufflés with powdered sugar. 13. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
