Popcorn Macaroons

Cookie - Dessert

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

Brief

Prep 10 mins

Cook: 12 mins

Additional: 3 mins

Total: 25 mins

Servings: 36

Yield: 3 dozen

Popcorn Macaroons

Ingredients

2 cups popped popcorn

3 egg whites

½ teaspoon baking powder

¼ teaspoon salt

¼ teaspoon cream of tartar

2 tablespoons granulated artificial sweetener

Cinnamon Hazelnut Biscotti

Dessert

Directions

Step 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.

Step 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.

Step 3

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

Servings Per Recipe:36

Calories: 7.9

% Daily Value *

Protein: 1.1g 2%

Carbohydrates: 0.3g

Fat: 0.3g

Vitamin A Iu: 0.9IU

Niacin Equivalents: 0.1mg 1%

Folate: 0.3mcg

Calcium: 3mg

Magnesium: 0.8mg

Potassium: 9.2mg

Sodium: 32.5mg 1%

Calories From Fat: 2.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You may also like