This is a wonderful macaroon recipe! We recommend a sugar substitute that is heat stable using a sweetener such as sucralose or acesulfame potassium.
2 cups popped popcorn
3 egg whites
½ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon cream of tartar
2 tablespoons granulated artificial sweetener
Marietta's White Chocolate Macadamia Biscotti
Dessert
Directions
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.
Nutritional Information
Popcorn Macaroons
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
INCREDIBLE Raspberry Cheesecake Cookies
Chocolate Chip Cookies III
Key Lime Pie IV
Lemon-Raspberry Oatmeal Crumb Bars
Quinoa and Oatmeal Cookies
Texas Sheet Cake I
Cottage Cheese Cookies
Vegan Chocolate Pie
Vanilla Wafer Cake II
Swedish Butter Cookies
Meringue Teasers
Coconut Coffee Liqueur Cake
Poke Cake II
Lacy Oatmeal Cookies
Rhubarb Custard Pie VI
Chocolate Chai Cheesecake
Low-Carb Yellow Cake
Almond Cream-Puff Ring
Cake Vodka Balls
Healthier Easy Sugar Cookies
Apple Pie
Fresh Strawberry Cheesecake Pie
Cream Cheese Crust
Easy Black Bottom Cupcakes
Low-Carb Almond Cinnamon Butter Cookies
Peanut Butter Chocolate Chip Brownies
Melt-In-The-Mouth Cashew Meringues
Easy Ice Cream Sandwiches
T T's Cookies
Jam Thumbprints
Contact: [email protected]