Recipe by Harriett
"This is a wonderful macaroon recipe! We recommend a sugar substitute that is heat stable using a sweetener such as sucralose or acesulfame potassium. "
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cream of tartar
granulated artificial sweetener
I was a bit confused if the "2 cups popped popcorn" was to be measured before or after processing it. Two unprocessed cups were not enough, so I doubled it. Also not sure about the artifical sweetener...2 regular measured tablespoons? This was the first recipe I used artificial sweeteners so I don't know the proper measurements on it. (anyways they ended up in the trash, they were to sweet) I'm willing to try them again with proper instructions though.
When I saw this recipe, I was scared by the bad reviews, but it looked so interesting that I had to give it a try anyways! Something in the ingredients is way off, so after reading the other reviews, I changed the recipe in the following ways: I used 3 cups of air-popped and then ground popcorn. I added 1/2 tsp. of vanilla to the egg whites, as well as 1 tsp. of sugar. I baked them just as instructed. These cookies, while not "the best!" were pretty tasty! And with only 8 calories each, they are a simple, tasty dessert/snack. This is a fun recipe, and I hope that this review helps others to try and enjoy it as well!
These have potential, but they need a lot of adjustments. You definitely need to measure the popcorn AFTER processing it. Mine weren't really sweet at all, and the end result was more meringue than macaroon. I think they could be good with the right mixture of spices and possibly some vanilla or almond extract. I'll keep experimenting when I have leftover popcorn.
With a little more work, these can be a five star. I liked the texture and the slight crunch of the popcorn, but they were too salty. They needed less salt and more sugar. I might try these again.
Awful!! To good to be true...
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 2
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