This recipe can be prepared either in one large dish, or for individual servings in 5-6 ramekins.
1. Generously grease either a soufflé dish (roughly a 2 quart/ 2 litre circular pyrex-like dish) or alternatively for individual servings, generously grease 5-6 175 mL / 2/3 cup ramekins or any similar-sized oven-proof dishes
2.Preheat oven to 300ºF.
3. Place either the soufflé dish, or ramekins, in a roasting tin and fill the tin with water until it reaches half-way up the sides of the soufflé dish or ramekins.
(This method is called a ‘water bath’, or a bain-marie. It allows the soufflé to be cooked gently in a steamy oven.)
4.Beat whites in a mixer until opaque and frothy. Slowly add maple syrup and continue to beat until whites are thick, but not dry. Add baking powder. When mixture holds stiff peaks, spoon into desired baking dish.
5.Place roasting tray, with soufflé within, into the oven and bake for 30 minutes, until top is golden.
Soufflé can be eaten warm or cold, and will hold its shape well.