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
Anisette Toast
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.
Raisin Pie I
MMMMM Brownies
Easy Air Fryer Apple Pies
Custard Pie III
State Fair Butter Cookies
Crescent Cookies
Skinny Carrot Cake
Dump Cake I
Canadian Apple Pie
Christmas Cake
Cowboy Cookies (Dunkin' Platters)
Aunt Mary's Chocolate Cake
Pumpkin Spice Creme Brulee
Vanilla Cream and Chocolate Wafer Pie
Apricot Ginger Crumble Oat Bars (Gluten Free)
Maritime War Cake
Faux-reos
Never-Ever-Fail Meringue
Perfect Pumpkin Cheesecake Bars
Quick Chocolate Peanut Butter Brownies
Cheesecake with Biscoff Crust
Coconut-Rum Cake with Lemon Curd and White Chocolate Ganache
The Best Ever Chocolate Mousse Recipe Ever
Vegan Whipped Cream
Magic Walnut Cookies
Thick Cut-Outs
Soft Frosted Sugar Cookies
Caramel Cream Sandwich Cookies
Banket
Milk Chocolate Florentine Cookies
Contact: [email protected]