Here is the cookie recipe that I love, I like them a lot, you can’t stop at just one like cherries. Cat’s Tongues are very easy to prepare and also useful when you have egg whites to use up (especially after making custard). So let’s get started with the preparation.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: about 70 cat's tongues
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 5 oz Egg Whites
- 9 tbsps Butter
- 1 cup All-purpose Flour
- 2/3 cup Sugar
- 1 packet Vanillin (0.4 grams)
- 1 pinch Fine Salt
Preparation
First, take the butter out of the fridge at least an hour before preparation, as it needs to be soft.
At this point, cut it into small pieces, add the sugar, vanillin, and mix well with a spatula until you get a light and well-blended mixture.
Add half of the egg whites (to which you will have added a pinch of salt) and now mix with a whisk until they are incorporated.
Incorporate half of the flour and mix well.
Now incorporate the other half of the egg whites, when they are well absorbed, add the remaining flour.
Mix well, you will get a frothy and smooth mixture.
To form the cat’s tongues, I used a syringe with a nozzle about 3/8 inch wide (smooth or serrated is fine).
Cover the baking sheet with parchment paper and prepare sticks about 2 inches long.
Place them in the upper part of the oven, on the second rack from the top, at 356°F for about 10 minutes.
Do not place them too close together, otherwise they will tend to stick during cooking, as the mixture tends to spread.
Check them as soon as the edges turn golden, they can be removed.
Let them cool on a rack.
And enjoy your meal!
Tips/Advice
Make sure you do not place them too close together, otherwise they will tend to stick during cooking, as the mixture tends to spread.
If you liked Cat’s Tongues, try other cookie recipes:
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