Coconut Tuiles from Umami: The Fifth Taste by Keiko Nagae
Mix the dried coconut, granulated sugar, and butter in a food processor. Add the egg whites, mix, and allow to rest in a refrigerator. Spread the mixture on a silicone baking mat in circles 1¼ in....
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Cooking tools:
- Food processor
- Silicone baking mat
- Offset spatula
- Refrigerator
Ingredients
- 50 g (1⅔ oz.) granulated sugar
- 50 g (1⅔ oz.) dried coconut
- Cilantro flowers
- 1 Tbsp. minced ginger
- 50 g (1⅔ oz.) egg whites
- 25 g (About 1 oz.) unsalted butter
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