Popcorn Macaroons

Easy meringue style macaroons made with popcorn. This recipe uses a sugar substitute, but real sugar can be used instead.

Rated 1.9 from 5 votes

Prep Time

10M

Total Time

25M

Servings

36 servings

2 cups popped popcorn

3 egg whites

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon cream of tartar

2 tablespoons granulated artificial sweetener

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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 coolon cookie sheets before removing.

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