There are some recipes that call only for the yolks of eggs, in which case the whites most often go to waste. And that’s a pity because the fact is there are several splendid and sweet ways to make use of those egg whites. One of them is to make these lovely “Cat’s Tongue Cookies” or “Lingue di Gatto” as they are originally called in Italian. These are thin and crispy little cookies, or rather wafers, that really do resemble a cat’s tongue! They are elegant and delicate little cookies that kind of taste like a good quality ice cream cornet to me. They become the best accompaniment to ice cream, sorbet, parfait and practically all kinds of milk-based desserts. Yet they are perfect to have plain, just as they are with tea or coffee. You can also indulge in making little sandwiches with these “cat’s tongues” by spreading your favorite marmalade in between and even drizzling some melted chocolate on the outside! And the best part is that these are really easy to make. If you’ve tried making them once, you will start making them on every occasion. In fact you may even need to find a use for leftover egg yolks instead! 

Ingredients

  • 50 butter, softened at room temperature
  • 50 gr confectioner’s sugar, sifted
  • 2 egg whites, at room temperature
  • 65 gr all purpose flour, sifted
  • 1/2 tsp vanilla extract or 1 tsp vanilla powder

Step by step method

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  1. Heat oven to 180 or 200 C (depending on your oven’s performance). Line two baking sheets with parchment paper.
  2. Beat softened butter with sifted confectioner’s sugar with an electric mixer until light and pale.
  3. Add egg whites and incorporate into the butter-sugar mixture.
  4. Next add sifted flour, vanilla and a pinch of salt. Mix on low speed until you obtain a smooth batter.
  5. Pour the batter into a pastry bag fitted with a plain small round tip, or just use a zip lock bag and make a small cut (about 1 cm) at one corner of the bag. Now squeeze the batter onto the lined baking sheets in 8-10 cm long strips, leaving at least 2-3 cm space in between each strip.
  6. Bake approximately 4-5 minutes, or maybe a little longer depending on the force of your oven, until borders of the cookies start gaining a light brown color on the edges, but remain pale in the middle.
  7. Leave to rest on baking sheet for a few minutes, then transfer cookies to a cooling rack.
  8. Store in airtight container or cookie jar for up to 7 days.

Tip!  You can draw different shapes with a pencil on one side of the parchment paper and squeeze the batter onto the other side of the paper to obtain shaped cat’s tongues. When drawing your shapes, keep in mind that the dough will expand and become flatter.