Transfer to mixer bowl; beat on low speed until slightly cooler, about 1 minute. Raise speed to medium, and beat in eggs one at a time. Beat beating until a soft peak forms when you touch batter with a finger. If peak does not form, lightly beat in remainingegg white.

Line two baking sheets with parchment paper. Trace 1 1/2-inch round cutter, trace inside of round circles on parchment, 2 inches apart; on prepared sheets flip parchment over so writing won't touch food; then flip parchment. Place batter in a pastry bag fittedwith a 1/2-inch plain tip (such as Ateco #806); pipe batter to fill circles. Smooth peaks with a moistened , rounding tops finger to ensure even rising. Freeze on baking sheets until firm, about 30 minutes.

Heat oven to 375 degrees. Bake puffs until are puffed and pale golden brown all over, 25 to 30 minutes. Cool completelyin pans on wire racks. Store in an airtight containerat room temperature up to overnight.