Popped Corn Macaroons

The recipes in specialty cookbooks focused on specific ingredients are often hit or miss. The authors sometimes get so focused on using certain ingredients that taste is lost. So I had a bit of trepidation when I recently came across a cookbook published in 1918 called The Corn Cook Book: War Edition by Elizabeth O. Hiller. This cookbook was written during World War I when wheat flour was in short supply, so Ms. Hiller sought to help cooks, “save the wheat” by using corn.

I was drawn to a recipe for Popped Corn Macaroons. I was intrigued by idea of using pop corn to make macaroons, and I liked that it was a gluten-free recipe.

The verdict: Popped Corn Macaroons are light and delightful. They have a nice balance of sweetness and saltiness that works well with the popped corn.  And, Popped Corn Macaroons are very attractive with each topped with a piece of candied cherry. This recipe is a keeper, and I’ll definitely make it again.

Here is the original recipe:

Source: The Popped Corn Cookbook (1918)

And, here is the recipe updated for modern cooks:

Popped Corn Macaroons

  • Servings: approximately 15 macaroons
  • Difficulty: medium
  • Print

3/4 cup unsalted popped corn, chopped

3/4 teaspoon butter, melted

1 egg white

5 1/2 tablespoons sugar

1/4  teaspoon salt

1/2 teaspoon vanilla

about 2 tablespoons almonds, chopped

4-6 candied cherries, each cut into several pieces

Stir melted butter into the chopped popped corn, set aside.

Preheat oven to 325° F. In a medium mixing bowl, beat egg white until stiff peaks form. Gradually add the sugar while continuing to beat. Stir in the vanilla and salt, followed by the popped corn.

Line a baking sheet with parchment paper. (It is important to use parchment paper. I had problems with the macaroons sticking to the baking sheet when I did not use it, so remade the recipe using parchment paper and it worked much better.) Drop heaping teaspoons of the mixture on the baking sheet. Space 1 1/2 inches apart. Then shape into a circle and flatten with the back of a spoon or a knife. (Spoon or knife can be dipped in cold water before shaping and flattening, if there are problems with the dough sticking.) Sprinkle with chopped almonds, and then press a piece of candied cherry in the center. Bake approximately 25 minutes or until the macaroons are lightly browned.

18 thoughts on “Popped Corn Macaroons

  1. It is always a treat to receive your thoughts and food preparation choices. THANK YOU
    WHEN DAYS ARE LONG YOU FILL THEM WITH PROMISE.

  2. You truly amaze me with some of these recipes that you find! Nice to have a gluten free recipe to try out ,and a cookie at that. That photo looks good .

  3. “Daintily browned” sounds so pretty! Not liking candied cherries, I would want to substitute or omit. It sounds like something to try if for no other reason than the experience! Lovely picture.

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