Have left-over egg whites? This is a quick easy recipe for light and puffy cornmeal bisquits that use up the egg whites without adding lot of sugar to them! The ancho powder is optional, but it adds a nice bit of spice to these puffs.
Ingredients (makes 12 puffs)
1/2 cup cornmeal
1/2 teaspoon ground dried ancho powder
1/4 teaspoon salt
1/2 cup boiling water
2 egg whites
Instructions for Cornmeal Egg White Puffs
Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
Combine cornmeal, ancho powder, salt, and boiling water in medium bolw.
Whisk egg whites to stiff peaks. Fold into cornmeal.
Spoon small mounds onto baking sheets. Bake for 25-30 minutes until slightly brown.