Crispy little Parmesan meringues. Recipe submitted by Dee Sherry

Parmesan Puffs

2 large egg whites

1 cup freshly grated Parmesan

Pinch of cayenne

Vegetable oil for deep-frying

1. 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.
2. 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.
3. Serve Parmesan puffs warm with soup or as an hors d'oeuvre.

Makes 20 Puffs.