Ingredients for Popcorn Drops
- Popped Popcorn
- 3 large egg whites
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- Sugar Substitute
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How to Make Popcorn Drops
- Pop 1/2 cup of popcorn kernels. Let cool completely.
- Place popped popcorn in a food processor and pulse until kernels are broken into small, roughly kernel-sized pieces. Avoid over-processing into powder.
- In a clean, grease-free bowl, beat 3 large egg whites until soft peaks form. Add 1/2 teaspoon baking powder, 1/4 teaspoon salt, and 1/4 teaspoon cream of tartar.
- Continue beating until stiff, glossy peaks form.
- Gradually add 1/4 cup of your preferred sugar substitute, beating until well combined.
- Gently fold in the popcorn pieces until just combined. Be careful not to deflate the egg whites.
- Drop by rounded teaspoonfuls onto lightly greased or parchment-lined baking sheets, leaving space between each drop.
- Bake at 350°F (175°C) for 12-14 minutes, or until the edges are lightly browned and the tops are set.
- Let cool completely on the baking sheets before serving. Yield: approximately 36 cookies
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
1g
Fat
0g
Carbs
0g
