popcorn puffs
Crispy, light popcorn puff cookies
Ingredients
popcorn
20 g (3/4 oz)
egg whites
3
cream of tartar
1/4 tsp
fine sugar (added in three batches)
100 g (3½ oz)
baking powder
1/2 tsp
salt
a pinch
Instructions
1
Preheat preparation
Preheat the oven to 175°C and line two baking sheets with parchment paper.
2
Process popcorn
Pulse the popcorn in a food processor for 30 seconds, then set aside.
3
Whip egg whites
Whip the egg whites with the cream of tartar until soft peaks form. Add one-third of the sugar and beat for 1 minute, add another third and beat for 1 minute, then add the remaining sugar.
4
Combine
Fold the popcorn, baking powder, and salt into the egg white mixture.
5
Bake
Drop spoonfuls of the mixture onto the prepared baking sheets and bake for 12–15 minutes.
6
Cool
Transfer the parchment to a wire rack and lift the puffs off once cooled.
