2. Combine the raspberries, 3 tablespoons of the granulated sugar, water and liqueurs in a saucepan and cook over low heat for 5 minutes. Strain through a fine mesh strainer to remove the seeds and cool to room temperature.
3. Preheat the oven to 375°F.
4. Whip the egg whites until stiff peaks form. Add the remaining sugar and continue whipping for 5 seconds. Carefully fold the raspberry coulis into the whipped egg whites and spoon the mixture into the ramekins. Use the flat edge of spatula to smooth out the tops.
4. Bake for 8-10 minutes or until soufflés rise 2 inches over the rim. Dust with powdered sugar and serve immediately.