Monet's Apricot Souffle

I have been using a lot of egg yolks in my morning smoothies lately.  Apricot Souffle is the perfect way to use up left over egg whites.  It is easy to make and it tastes delicious.

MONET'S APRICOT SOUFFLE

8 egg whites
1 10 oz. jar of apricot preserves

Beat the egg whites until stiff peaks form.  Gently fold in the jar of apricot preserves.  Spoon the mixture into buttered ramekins and place the ramekins on a cookie sheet.  Bake in a 300 oven for 2 hours.  Remove and cool to room temperature.

 Monet's Apricot Souffle

When I fold the apricot preserves into the beaten egg white I am careful not over mix it.  I like to find the little pockets of fruit inside the souffle.

A Lovely Texture