When I saw this recipe, I knew I had to try it. They are healthy, puffy, and you can flavor them a hundred different ways. One recommendation I have, though, is to use real eggs for the whites instead of using the liquid whites. I tried both and I'm not sure if it was just the whites I had or what, but they just didn't form stiff peaks. I had them beating for like 10 minutes and they still didn't peak. I baked them anyway, but they were pretty flat. Here are pictures of both:
I drizzled the first batch with peanut flour "frosting"-simply peanut flour mixed with water to a frosting consistency.
See how flat they are?
Here is the second batch. For this batch, I grated a bit of parmesan cheese on top before baking:
See the difference? Much more puffy!
They make a great little snack! Here is the recipe:
Egg White Protein Puffs
Preheat oven to 400 degrees. Beat 4 egg whites with electric mixer for about 4 minutes until stiff peaks form. Bake for 3-5 minutes, or until slightly brown.
Top with anything you like-peanut flour "frosting", protein powder "frosting", grated Parmesan, 1/4 cup pumpkin & 1 tsp. cinnamon, etc. enjoy!
In other news, I went back to the gym yesterday-first time since my surgery 4 weeks ago! I was able to do 30 minutes of cardio on the elliptical. My heart rate was really high, but that was expected. I went today as well...feeling great! I took a picture :)
I also went back to Weight Watchers for the first time since surgery. I have been eating pretty well, but was a bit worried due to the lack of exercise. I was very happy to hear that I have maintained my weight spot-on since before surgery! So now that I'm back in the gym, the weight will start coming off again.
Have a great day!
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