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This recipe was uploaded by segtom
let it cool down and grind it to powder with the speculoos.
beat the eggwhites, a pinch of bicarbonate and half the sugar till you get hard tips.
beat the yolks , sugar an butter till it gets airy and lighter from colour. add the gingerbread-speculoos mixture and a pinch of the spices.
slowly spatula the beatenend eggwhite under the mixture.
butter and sugar some moulds you like to bake the souffle\'s in and fill them 2/3 and place them for 20 min in the preheated oven at 180°C.
when they come out of the often get the out of the moulds and serve immediately or let them cool down so you can put them back in a warm oven for 5min if you need them later.
serve it with some vanilla ice and vanilla sauce or an egg nog sauce.