- Cat tongue cookies recipe
- Prepare immediately
Want a dessert that you can enjoy after a day’s work, but don’t want to spend a lot of time in the kitchen? Then it’s time to make cat tongue cakes.
Cat tongue cookies
You’ve surely eaten cat tongue cakes at least once at a relative’s office or perhaps straight from a pastry shop or supermarket, so if you think it’s hard to prepare, we’re denying it and telling you it’s easier than you thought.
- 200 g of liquid natural cream (whipping cream) with at least 30% fat, cooled well in the refrigerator
- 200 gm powdered sugar
- 200 g 000 sifted white flour
- 100 g egg whites (about 3 egg whites)
- drop of salt
- Vanilla (kernel pods, sugar or vanilla extract)
How to prepare:
In a large bowl I put the liquid natural cream, sift it 3/4 of powdered sugar (ie 150 g) and add salt and vanilla. I mixed the cream with powdered sugar with a paddle, without whisking, I also sifted the flour over the composition of the whipped cream and mixed it again with the whipped cream.
Beat the egg whites in a mixer separately, add 50 g of powdered sugar and set aside. I began to add tablespoons of whipped foam to the dough and mixed everything briefly without insisting.
We continued until all of the foam had been absorbed, and the dough had become liquid and silky. It should not be mixed too much due to the loss of air built up in the foam. I preheated the oven to 200°C and placed baking paper on three trays. I filled it luxuriously with the composition of cat’s tongues and attached a simple round bang.
With its help, I formed the desired shapes, then left them in the oven, each tray in succession, so that once ready, they could be kept in a box for several days in a row, being a true rainbow on the palate. Bon appetite!
Read also: the recipe for the cookie “Slippers”. The fastest and tastiest dessert