Sweet Popcorn Macaroons

An unexpected, naturally gluten-free macaroon that swaps the usual coconut for finely ground popped popcorn. The popcorn brings a quiet roasted-corn sweetness and an airy crunch that disappears into the meringue, leaving behind tender, crisp little mounds with chopped walnuts for richness. Five ingredients, no flour, no butter, no fuss.

The technique is straight meringue cookie. Beat the egg whites until foamy, add powdered sugar, and beat to stiff peaks. Folding in the popcorn and nuts has to be gentle; aggressive stirring deflates the foam, which is the only thing giving these their lift.

Remove every hard unpopped kernel before chopping. A surprise rock-hard kernel in a soft macaroon is a tooth-cracking surprise nobody wants. Run your fingers through the popcorn before it goes in the blender.

Pro Tips

• Use room-temperature egg whites for maximum volume; cold whites won’t whip as high.
• Make sure the bowl and beaters are spotlessly clean and grease-free; even a fingerprint of fat will keep the whites from peaking.
• Bake on parchment-lined sheets; these stick mercilessly to greased pans.
• Cool completely on the sheet before lifting; warm meringues collapse and stick.

Variations

• Use pecans or almonds instead of walnuts.
• Add 2 tablespoons mini chocolate chips for chocolate-popcorn macaroons.
• Use kettle corn instead of plain popped corn for a sweeter, slightly salty version.