You want to measure in grams for it to turn out correctly.
- 49 grams grated sharp cheddar cheese (see note before starting)
- 2 large egg whites, room temperature
- 1 tbsp (6g) superfine blanched almond flour
- Line a small baking sheet with parchment paper.
- Add the grated cheese on top and put it in the freezer until frozen, about 1 hour.
- Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment paper.
- Once the cheese is frozen, place it in a small food processor and pulse a few seconds until the cheese is the size of small crumbs.
- Add the egg whites to the bowl of a stand mixer.
- Using the wire whisk attachment, beat at medium speed until the eggs start foaming, about 30 seconds. Then increase speed to high and continue to beat until stiff peaks form.
- Using a silicone spatula, gently fold in the cheese and almond flour.
- Be careful to keep as much air in the mixture as possible.
- Transfer the mixture to a piping bag with a 1/4 inch opening.
- Pipe approximate 2.5-inch long strips onto the prepared baking sheet, leaving a little space between them.
- Bake for 30-35 minutes, or until they turn golden and dry.
- Turn off oven and let them dry in the oven with the oven off for about 30 minutes.
- Remove from oven and let them cool completely.
- Enjoy them after they have cooled.
Store leftovers in airtight container in the fridge or freezer.
Cheddar Cheese note: This recipe works best with cheddar cheese that you grate yourself and not a pre-shredded bag. You do need to freeze the cheese so that you can pulse it into small crumbs without it melting into a big clump. I recommend sharp cheddar cheese so the puffs have enough flavor. You will need about 1/4 cup of grated cheese but it is best to use a scale for the most accurate measurement.
The cheese puffs are usually crunchy enough to eat after the initial bake, so if you plan on eating them all right away, you likely don't need to continue baking them with the oven off. Letting them continue to cook with the oven off helps to remove any excess moisture, ensuring the cheese puffs stay crunchy even when stored.