Cat Tongue Cookies (Langues de Chat)
Traditional long, oval thin biscuits with a slightly grainy texture and a light, airy bite.
Ingredients
soft butter
75 g
powdered sugar (sifted)
125 g
egg whites
2 large
granulated sugar
2 tbsp
all-purpose flour
75 g
Instructions
1
Cream the butter
Preheat the oven to 200°C (th. 7). Brush 2 baking sheets with oil or line them with baking paper. Cream the butter with 115 g of powdered sugar until the mixture is pale and fluffy.
2
Whip the egg whites
In another bowl, whip the egg whites to stiff peaks, adding the granulated sugar in two additions and beating well after each.
3
Combine the batter
Fold the whipped egg whites into the creamed butter, then add the flour.
4
Pipe the cookies
Transfer the mixture to a piping bag fitted with a 12 mm star tip. Pipe 5 mm diameter rosettes onto the greased baking sheets, leaving enough space between them.
5
Bake and cool
Bake for 5 to 7 minutes, until the edges start to turn golden. Let rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
