Ingredients: 2 large egg whites 1 cup freshly grated Parmesan a pinch 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 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.