2 Granny Smith apples, peeled and chopped
2 eggs, separated
3 ounces apple juice
2 Tablespoons heavy cream
1. Preheat oven to 400 degrees. Place apples in a saucepan. Cover with water and cook over medium heat until apples are soft. Remove apples with a slotted spoon and place in a blender. Blend until smooth.
2. Whisk together egg yolks and cream until smooth, then stir in apple juice. Combine with pureed apples and mix by hand until well blended.
3. Beat egg whites with an electric mixer until stiff peaks form. Carefully fold egg whites into apple mixture. Pour into 4 lightly greased souffle cups. Bake for 20 minutes or until set. Dust with powdered sugar on top and serve warm.