Maple syrup, souffle, recipe

Two-ingredient Maple Soufflé

Don’t be put off that soufflés are difficult. This simple recipe needs just eggs and pure maple syrup to whip up these sweet and fluffy delights!


2 eggs, separated

1/3 cup pure maple syrup


Preheat your oven to 400°F.

Separate the eggs, beat the yolks with the maple syrup and put the whites in a stainless steel bowl.

Beat the whites until you have soft, frothy peaks but not too much or they’ll separate.

Fold the pure maple syrup mixture into the whipped egg whites.

Pour into four buttered ramekins and place them on a baking sheet.

Once they´re in the oven immediately lower the temperature to 375°F.

Bake for 10 minutes, or until puffed up and brown.

Serve immediately.

There will be a little pool of syrup in the bottom of the ramekin to spoon over the soufflé.


Adding a teaspoon of sugar or a pinch of cream tartar to the egg whites will help prevent over-beating.

Nutella can be substituted for maple syrup for variety

Try adding cold whipped cream to the warm soufflé

Don´t peek! Leave the oven door closed or they´ll drop.

Use pure maple syrup, not corn syrup. The darker the color the deeper the flavor.