Popcorn Macaroons

Popcorn Macaroons

5

"This is a wonderful macaroon recipe! We recommend a sugar substitute that is heat stable using a sweetener such as sucralose or acesulfame potassium. "

Ingredients

25 m servings 8 cals
Serving size has been adjusted!

Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 8 kcal
  • < 1%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 0.3g
  • < 1%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 32 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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

5
  1. 8 Ratings

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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...

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...

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...

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...

Awful!! To good to be true...