Parmesan Cheese Puffs

2 large egg whites
1 cup freshly grated Parmesan
a pinch cayenne
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 they hold stiff peaks and with a metal spoon thoroughly fold in Parmesan and cayenne. Roll mixture into about twenty 3/4-inch balls.

In a 3-quart heavy kettle heat 1 inch oil to 375°F. Working in batches, fry balls, turning them until golden - about 2 minutes. Transfer to paper towels to drain.

Makes 20 Puffs. .5 net grams of carbohydrate per serving.