Yield: 6 servings
Cooking spray or butter
Spray 6 (5 oz.) souffle dishes. Dust with sugar. Set aside.
In large bowl, using an electric
mixer, beat egg whites with cream of tartar until foamy. Add sugar 2
tablespoons at a time, beating constantly until sugar is dissolved and whites
are glossy and stand in soft peaks. Set aside.
Place cups in baking pan. Fill pan with very hot water to within 1/2 inch of top of dishes.
Bake in preheated 375 F oven until puffy and delicately browned, about 15 to 20 minutes.
Top with crushed gingersnaps, if desired.