This is a wonderful macaroon recipe! We recommend a sugar substitute that is heat stable using a sweetener such as sucralose or acesulfame potassium.
Original recipe makes 3 dozen
Ingredients
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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PREP
10 mins
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COOK
12 mins
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READY IN
25 mins
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.
Nutrition
Calories: 8 kcal
Carbohydrates: 0.3 g
Cholesterol: 0 mg
Fat: 0.3 g
Fiber: 0 g
Protein: 1.1 g
Sodium: 32 mg