The popcorn cookies are this fantastic light and airy meringue. They're crunchy and sweet and melt in your mouth. I encountered two small problems when making them: the popcorn and the cook time.
I found the presence of the hulls of the popcorn an unpleasant surprise when biting into these cookies. Most likely, it was the type of popcorn I used. I used a microwave popcorn and I didn't get a very good total kernel pop. I was very careful to only select the popped corn, but it was still very hull-y. Next time, I think I'll process the popped corn in a food processor to make sure I get an even mince.
As for the cook time, the recipe instructs you to bake the cookies a mere 7 minutes at 375 degrees F. This is no where near enough time to properly cook the meringues. I let the cookies rest on a cooling rack after I baked them. They were still sticky and gooey, so I decided to do what I do with all meringues. I lowered the oven temperature to 325 degrees and put the cookies back in. I immediately shut off the oven and kept the cookies in overnight without opening the oven door. When I removed them in the morning, they were the perfect light, crispy texture I'd hoped they'd be. You can see just how light and airy they are:
See the popcorn kernel inside? Yum!!