Langues de chat ( Cat’s tongue biscuit)
These Biscuits is often made after Cream Puff for saving leftover egg whites we had from the pastry cream. Is left over stuff just fine enough to eat? My answer is NO, these little babies is really deliscious, they are sweet enough for you to feel the buttery taste, very crispy , oh my favourite biscuit.You can keep them in the air tight box for a long time too, so dont waste your egg whites, I guarantee they worth your time. 🙂
- 190g unsalted Butter
- 120g powder Sugar
- 150g Egg Whites
- 180g sifted All-Purpose Flour
- A pinch of salt
1. Beat butter and sugar until light and fluffy (i used hand mixer from low to high speed)
2. Add egg whites, one at a time, beating well after each is added. ( still at high speed)
3. Beat in flour until combined( lowest speed handmixer)
4. Lay parchment paper on the baking tray.
5. Get ready a piping bag with a 1-cm flat tip (or a disposable piping bag and cut a horizontal hole about 1 cm across). Using a spatula, spoon the batter in.
6. Pipe a line about 4 cm long on the baking sheet. To make a straight line, try to keep the tip close to the cookie sheet and hold the piping bag straight instead of at an angle. Leave a space at least 3 cm between the lines. These buscuits spread a lot!
9. Bake at 190C degrees for about 10 minutes (check after 7 minutes. The biscuit are done when the edges have a golden brown edge. If not done, bake further. They burn rather quickly so be sure to check often)
11. Decorate with melted chocolate when the biscuits are cool down completely. (i skip this step)
12. Store in air tight containers
+The butter must be soft but still cold
+If the biscuits after cool down is still soft, just put ’em back to the oven 170C for about 10 minutes)