Instructions: Generously butter four 1 1/2 cup ramekins. Sprinkle a little sugar into each, tilting ramekin so sugar coats bottom and sides. Place in freezer. Preheat oven to 400 degrees; place baking sheet on bottom rack. Meanwhile, put jam, ginger and lemon juice in a small pan and place over medium-low heat, just until the jam becomes runny. Remove from heat. Put egg whites, salt and powdered sugar in bowl. Whisk until mixture forms fairly stiff peaks. Take ramekins from freezer.

Using rubber spatula, add a third of egg whites to jam; fold together. Add jam mixture to egg whites in bowl. Fold until mixed well and spoon into ramekins, being careful not to smear sides and leaving 1/2 inch on top. Bake until souffles have risen 2 inches above ramekins, 8 to 10 min; they should be wobbly.

Remove from oven. Sprinkle with powdered sugar and serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.