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My review
Popcorn Macaroons
Harriett
"This is a wonderful macaroon recipe! We recommend a sugar substitute that is heat stable using a sweetener such as sucralose or acesulfame potassium. "
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Ingredients
25 m servings 8Original recipe yields 36 servings (3 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets. Place popped popcorn into a food processor or blender; grind into small kernels.
- In a large bowl, whip egg whites until frothy. Add baking powder, salt and cream of tartar; continue whipping to stiff peaks. Gradually mix in the sugar substitute. Fold in the popcorn pieces. Drop by teaspoonfuls onto the prepared cookie sheets.
- Bake for 12 to 15 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on cookie sheets before removing.
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Reviews
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1/31/2009
When I saw this recipe, I was scared by the bad reviews, but it looked so interesting that I had to give it a try anyways! Something in the ingredients is way off, so after reading the other rev...
5/25/2001
I was a bit confused if the "2 cups popped popcorn" was to be measured before or after processing it. Two unprocessed cups were not enough, so I doubled it. Also not sure about the artifical swe...
6/6/2007
These have potential, but they need a lot of adjustments. You definitely need to measure the popcorn AFTER processing it. Mine weren't really sweet at all, and the end result was more meringue t...
2/5/2009
With a little more work, these can be a five star. I liked the texture and the slight crunch of the popcorn, but they were too salty. They needed less salt and more sugar. I might try these a...