Parmesan Cheese Puffs

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 375F. Working in batches, fry balls, turning them until golden - about 2 minutes. Transfer to paper towels to drain. Makes 20 Puffs.