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:
And, here is the recipe updated for modern cooks:
Popped Corn Macaroons
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.
A Hundred Years Ago 
That is a very creative recipe and I wonder how the author even thought of it. The best part for me is that is is GF. I’ll have to give it a try.
There are some really creative cooks – both then and now. I think that you’ll like this recipe.
What a cool recipe and interesting history behind it. Never even thought of popcorn in a cookie, now I think I’ll have to try it!
It’s really tasty.
It is always a treat to receive your thoughts and food preparation choices. THANK YOU
WHEN DAYS ARE LONG YOU FILL THEM WITH PROMISE.
Thank you for the kind words. I am so fortunate to have wonderful readers like you.
What an interesting use for popcorn!
I agree – and the fun thing is that pop corn works really well in this recipe.
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 .
I really liked the taste of these macaroons, they are gluten free – and they were easy to make. This recipe is definitely a keeper.
“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.
The cherry definitely could be omitted – or a nice substitute might be a whole almond.
A very creative recipe.
It is – and it’s tasty. This recipe is a winner.
Now this is different! I’d never have thought of popcorn in place of flour–but they sound scrumptious.
They’re yummy. Like you, until I came across this recipe, I never would have thought of popcorn as a substitute for flour.
Maybe I can get my husband to try these when he’s on a cookie baking binge again. They sound interesting.
I think that he’ll like them. I was pleased with how they turned out.