Homemade Langues de Chat Cookies
Delicate, buttery French cat's tongue cookies made with just four ingredients - perfect for using up leftover egg whites.
Equipment
Ingredients
Ingredients
egg whites (room temperature)
3 piece
all-purpose flour (sifted)
90 g
softened butter (room temperature)
90 g
granulated sugar
50 g
Instructions
Cream butter and sugar
Mix the softened butter with the granulated sugar until smooth and creamy.
Add flour
Incorporate the sifted flour into the butter-sugar mixture.
Add egg whites
Gradually add the room-temperature egg whites to the mixture, stirring continuously.
Prepare piping bag
Transfer the batter into a piping bag fitted with a small round tip.
Pipe cookies
Pipe small sticks onto a baking sheet lined with parchment paper, spacing them well apart.
Bake
Bake in a preheated oven at 180°C for 12-15 minutes until the edges are golden brown.
Cool
Let the cookies cool completely on the baking sheet before handling.
Original recipe
Storage
Store in an airtight container at room temperature for up to 5 days. Freeze in single layers between parchment paper.
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