These biscuits are famous in many countries and are best known as Langues de Chat or Cat’s Tongue biscuits. Light and delicate, crisp on the outside and soft in the middle, they are typically made with egg whites rather than whole eggs. They are delicious on their own but are often served with ice cream or sorbet. You can sandwich them with chocolate ganache, dip them in chocolate, or add lemon or orange zest for extra flavour.
Ingredients for the cats’ Tongue biscuits:
- 130 g butter
- 120 g caster sugar
- 3 egg whites from large eggs (120 g)
- 1 tsp vanilla extract
- 130 g plain flour
All ingredients should be at room temperature.
Cream the butter and sugar together in a bowl until pale and fluffy. Add the egg whites one at a time, beating well after each addition (the batter may curdle slightly at this stage, but this will not affect the finished biscuits). Add the vanilla extract and plain flour, and mix until combined.
Prepare a piping bag fitted with a 0.5-0.8 cm round tip. Fill the piping bag with the biscuit mixture. Pipe thin strips about 8-9 cm long onto a baking tray lined with baking paper. Leave plenty of space between them, as they will spread during baking.
Bake at 170°C for about 12 minutes, or until golden brown around the edges. Remove from the oven and transfer to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 7 days.
Enjoy!
I read all comments, but unfortunately I can't answer them all. Before posting a question, make sure nobody has asked a similar one (this will be facilitated by the search engine included in the comments). Comments with links may not be published.
Blog author