Peanutbutter Puffs

Puffs are ready to go in the oven.
These are pretty nutritious as far as cookies go.

3 eggs
dash salt
2/3 c peanutbutter
1/2 c sugar

Separate each egg one at a time and add the whites to the whipping bowl. Do not let a speck of yellow get into the egg whites (this is why you separate each one at a time - in case a yolk breaks) and make sure your whipping bowl has no grease residue.
Whip egg whites and salt with a beater or a hand whisk until they are foamy and the peaks stand up stiff. Slowly add sugar while you whip it in to the egg whites. Fold (using a spatula or large spoon) the peanutbutter into the egg foam. Drop the batter in teaspoons on a cookie sheet that has been covered with foil - and the foil has been greased with butter. Preheat the oven to 325.
Bake 12-20 min until they are browned on bottom. Lift the foil with the cookies on it off the cookie sheet and put it on the counter to cool. Put another foil on the cookie sheet and grease it for the next batch. Peel the cooled cookies off the foil. (one of those silicone things might be better for lining the cookie sheet).

Use the driest peantbutter you can find. I used creamy and it has oil and sugar in it. If you get pb without added oil and sugar, increase the sugar to 2/3. They are best small bite-sized as they don't cook all the way if they are bigger. They are low cal for a cookie and high protein.

I also have used 1 cup of black walnut meats that I ground in a blender and 1/2 c sugar. I imagine it would work well with any ground nut. If you use coconut you get macaroons.

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