Crispy little Parmesan meringues. Recipe submitted by Dee Sherry
2 large egg whites
1 cup freshly grated Parmesan
Pinch of cayenne
Vegetable oil for deep-frying
- Put whites in a large bowl and let stand at room temperature 15 minutes. With an electric mixer beat whites until stiff. With a metal spoon thoroughly fold in Parmesan and cayenne. Roll mixture into about twenty 3/4-inch balls.
- In a heavy pot, heat 1-inch of oil to 375°F (190°C). Working in batches, fry balls, turning them, until golden, about 2 minutes. Transfer to paper towels to drain.
- Serve Parmesan puffs warm with soup or as an hors d'oeuvre.
Makes 20 puffs.