不一樣的馬卡龍，食譜看似容易，值得一試。
Coconut Macaroons
Makes 16 cookies
Ingredients
-
3 large egg whites
-
1/2
cup sugar
-
1/2
teaspoon pure vanilla extract
-
1/4
teaspoon kosher salt
-
1 14-ounce package sweetened shredded coconut (about 5 cups)
Directions
-
Heat oven to 325° F. Line 2 baking sheets with parchment.
-
Vigorously whisk together the egg whites, sugar, vanilla, and salt in a medium bowl until glossy, foamy, and the sugar is
mostly almost dissolved. Fold in the coconut, stirring until evenly combined.
-
Using a small ice cream scoop, drop
the batter in mounds (about 2 tablespoons each) 1 inch apart on the
prepared baking sheets.
Bake, rotating the sheets halfway
through, until golden brown, 20 to 25 minutes; let cool completely. The
macaroons will keep
for up to 5 days at room temperature
in an airtight container.
Recipe from
Real Simple.
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感謝 roboman 提供以上資料
roboman的網誌: http://lifeatsnapshot.blogspot.hk/
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beauty
