Thanks to Brigitte Riou, a friend of my mom, who got her recipe from her grandmother. A perfect recipe for cat’s tongue. A thin, light and very crispy cookie with a good taste of butter! Everyone knows this fine cake and I was surprised to discover the best cat’s tongue recipe thanks to Brigitte. So a big thank you!
Recipe for cat’s tongues:
-135g of egg whites
-100g of flour
-125g of sugar
-2 packets of vanilla sugar
-125g of butter
Preheat the oven to 180°C.
Melt the butter.
Mix sugar and vanilla sugar.
Mix butter and sugar to a cream.
Add flour and mix well.
Beat the egg whites until stiff, then add them to the previous mixture, lifting well to prevent the whites from falling back.
The dough is ready!
I prefer to use a piping bag to make sure I get more consistent cat’s tongues. Using a #9 tip, draw 6 cm long lines of dough. Spacing is important because the tongues spread!
Bake at 180°C for 10-13 minutes. Keep an eye on them to make sure they are golden brown.
Let cool on a wire rack and put in an airtight box !