Preheat oven to 350 degrees. Spray 2 cups of a jumbo muffin pan with nonstick spray. Place room-temp egg whites in a large bowl. With an electric mixer set to high speed, beat until fluffy and slightly stiff, about 4 minutes. Continue to beat while gradually adding all remaining fluffover ingredients except protein powder. Beat until stiff peaks form, 2 - 3 minutes. Gently fold in protein powder until just combined. (Do not over-mix. Any remaining bits will break up once cooked.) Evenly and gently divide batter between the two sprayed cups of the muffin pan, allowing the cups to overflow. (Batter will be very light and fluffy.) Bake until a toothpick inserted into the center of one comes out clean and tops have lightly browned, 18 - 20 minutes. Let cool completely, about 10 minutes in the pan and 15 minutes out of the pan. Combine icing ingredients in a small bowl. Add 2 tbsp. water, and stir until smooth and uniform. Evenly drizzle icing over fluffovers.
MAKES 2 SERVINGS
