unsalted butter, cut into small pieces
( 1/2 stick)
4 egg whites or 2
- Bring water and butter to a boil in a 2 quart heavy saucepan over high heat, then reduce heat to moderate add flour all at once and cook, stirring vigorously with a wooden spoon until mixture pulls away from the pan (about 2 minutes) remove pan from heat and add eggs, 1 at a time (2 egg whites at a time), stirring vigorously after each addition until smooth preheat oven to 425*F.
- Transfer dough to a pastry bag (I used a ziplock with a snipped end perfectly) and pipe mounds 1/3 inch in diameter about 1/2 inch apart on 2 large baking sheets lined with parchment.
- Gently flatten tips of mounds with a moist fingertip.
- Bake 1 sheet at a time, in middle of oven until golden brown and cooked through, 12-15 minutes.