椰蓉马卡龙 - 马卡龙可不是只有法式一种

Hello everyone, welcome to my channel! Today we are making coconut macaroons. Enjoy!
哈喽大家好我是松灵！今天我们来做椰蓉马卡龙！
List of Ingredients (Yields 24 Macaroons)
- 14oz (400g) unsweetened shredded coconut
- 1 can (14oz/300ml) sweetened condensed milk
- 4 large egg whites
- ½ tsp (3g) kosher salt
- 1 tsp vanilla extract
Notes:
- They will stay good at room temperature for a week, or you can wrap each macaroon individually with plastic wrap, put them in a Ziploc bag and store them in a freezer for a couple months.
配料表 (约24个)
- 400g (14oz) 椰蓉
- 1罐炼乳（14oz/300ml）
- 4个蛋清（鸡蛋约50g/个）
- 3g (½ tsp) 犹太盐（用精盐的话量减半）
- 5ml (1tsp)香草精
小贴士：
- 吃不完的椰蓉马卡龙可以室温保存1周，或者用单个用保鲜膜裹起来之后放进保鲜袋里冷冻保存2个月
Produced, filmed, edited and hosted by Songling Shi
Music:
“Starry-Eyed” by Ziv Moran
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[@lilyge2044]

请问全蛋可以吗？谢谢分享！辛苦了！🥰😋🍵

[@songlingshi]

不可以哈。全蛋打不到硬性发泡

[@lilyge2044]

@@songlingshi 谢谢回复！辛苦了！😄🍵🤝