Blackberry and Apple Soufflé

Blackberry season is upon us and right now my husband has been doing a great job of picking them for us to enjoy.  We have also been freezing them for year long enjoyment.
My husband has talent in the kitchen and enjoys making ice creams and creme brûlée so we often have egg whites to use up in the fridge.
This soufflé is an excellent way to enjoy the blackberries and use up some of those egg whites.   I have also used this recipe with other berries.  This recipe will make 6 individual sized ones or one larger one.

Blackberry Apple Soufflé 

3 cups blackberries

1 large cooking apple, peeled and diced finely

3 egg whites

3/4 cups superfine sugar 

1. Preheat the oven to 400 and put a cookie sheet in the oven to heat.
2. Grease and sugar 6 individual (2/3 cup) soufflé cups. 
3. Cook the blackberries and apple on the pan for 10 minutes, or until the juice runs from the blackberries and the apple has pulped down well.
4. Press through a strainer into a bowl.  
5. Stir in 1/4 cup  of the sugar and set aside to cool.
6. Put a spoonful of the puree into each of the soufflé cups. 
7. Whisk the egg whites in a large bowl until they form stiff peaks.  Then gradually whisk in the remaining sugar.
8. Fold in the remaining fruit puree and spoon the flavoured meringue into the prepared dishes. 
9. Level the tops with a metal spatula and run a knife around the edge of each dish.
10. Place the dishes on the hot cookie sheet and bake fore 10-15 minutes, until the soufflé have risen well and are lightly browned.  (Check with the oven light, do not open the oven door because they will fall).
11. Dust the top with a little sugar and serve immediately.