In a small bowl, beat egg whites until stiff. In a large bowl, combine the remaining ingredients except oil, and fold
in the egg whites. Using an aebleskiver pan, pour about 1 tablespooon of oil into each pan cup, and heat until hot. Pour about 2 tablespoons of batter into each cup. Turn quickly with a long needle (how Danish cooks do it) or with a fork as soon as they get bubbly around the edges. Continue turning as they cook to prevent burning.