This 70g of egg white is left over after I made the egg tart, so it's not wasted at all, how good is it to live ah, hehehe

This egg white coconut yong ball in the baking of the room full of aroma, quite tempting.

Materials

Main ingredient: 70g egg white, 70g coconut;

Supplementary ingredients: 70g sugar

Egg white coconut ball

1

Put the sugar and egg white into a waterless bowl

2

Whipping to the wet stage, lifting the beaters, the egg white can be pulled out of a curved sagging sharp corner (wet) foam).

3

Add the coconut to the egg whites.

4

Toss with a rubber spatula from the bottom to the top to mix the coconut and egg whites. Be careful not to mix in circles or for too long, so that the whipped egg whites don't get foamy.

5

Put the batter into a piping bag and squeeze out small 1-dollar coin-sized dollops on a baking sheet.

6

Put the batter into the preheated oven, 170 degrees, 20 minutes, the surface of light golden brown.

Tips

Don't make circles when mixing the batter, make sure to mix it up and down