Cat’s tongues cookies (Langues de chat) are typical crunchy French cookies, although they first appeared in Austria where they were chocolate glazed. They are small, flat cookies, elongated with rounded ends and a crunchy dough.
They look sophisticated but are easy to make, with just a few ingredients and absolutely to everyone’s taste!
It’s one of the desserts we can make when we have some leftover egg whites from other cakes, soups or sauces.
Exact measuring the ingredients is very important for these cookies.
People with lactose intolerance can substitute the butter with baking margarine but margarine has a higher water content than butter, which can slightly change the texture of baked goods.
Cat’ tongue cookies – Langues de Chat
- Cooking scale
- 3 egg whites ( 120 g – 4.2 oz )
- 140 g ( 4.9 oz ) white sugar, superfine ground to a smooth powder
- 120 g ( 4.2 oz ) butter, slightly heated (soft but not liquid) can be substitute with baking margarine
- 160 g ( 5.6 oz ) plain flour ( all purpose flour )
- Preheat oven to 190° C ( 375° F )
- Line cookie sheet with baking paper
- Slightly heat the butter until is soft but not liquid. As if sitting on the table for an hour.
- In a medium bowl, beat egg whites until stiff
- In a large bowl, beat the butter until light and fluffy
- Add the sugar and mix for few seconds
- Add the flour and mix for few seconds
- At the end, add the stiff egg whites and gently fold into batter, with a spatula in upward motions, gentle and very slow
- Take a piping bag with a 1 cm ( ¼ inch ) tip and add the batter. You can use any waterproof bag, with ¼ inch ( 1 cm ) corner cut off.
- Pipe 6 -7 cm (2½-3 inch) long strips onto baking sheets, leaving about 2 cm ( 1 inch ) between cookies.
- Bake them in preheated oven; 190° C ( 375° F ); until golden around the edges, 5-8 minutes
- Quickly remove from paper and set aside on a plate surface, with distance between. They will cool and harden in maximum 5 minutes, when you can put them in a covered bowl or cookie jar.