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4 servingsAllow about 1 hour for preparation and cooking time
Ingredients:
3 medium sized cooking apples
45 g caster sugar
1/2 teaspoon almond essence
5 egg whites
Icing sugar for sprinkling
Directions:
Peel and cut the apples into quarters, with a sharp knife remove the cores.
Cut the apples into bite size chunks. In a large saucepan over high heat, heat the apples and 4 tablespoons of water, bring to boil. Reduce the heat to low, cover and simmer for 8-10 minutes, stirring occasionally, until apples are tender. Stir in the caster sugar and almond essence. Pour the apple mixture into a bowl and set aside to cool.
Preheat the oven to 230C/ 450F/ gas 8. In a large bowl, with the electric mixer on full speed, beat the egg whites until stiff peaks form.
With a spatula, gently fold the egg whites into cooled apple mixture until evenly incorporated.
Spoon the mixture into 1.5 litre souffle dish. Bake for 15 minutes or until the souffle is puffy and lightly browned. Remove the souffle from the oven. Sift the icing sugar over the top and serve immediately.
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