-
-
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. "
Added to shopping list.
Go to shopping list.
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.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 5Most helpful
Most positive
Least positive
Newest
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...