Langues De Chat Food

LANGUES DE CHAT

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease baking sheets.
• In a medium bowl, cream together butter and 1/2 cup plus 2 tablespoons sugar until smooth. Beat in the egg whites one at a time until batter is light and fluffy. Stir in the vanilla. Mix in the flour just until blended. Dough will be a little stiff.
• Using a cookie press or a pastry bag with a medium star tip, press dough onto prepared baking sheet into 3-inch lengths, like a ladyfinger.
• Bake cookies in preheated oven until straw-colored, about 10 minutes. Cool on wire rack.
• When cookies are cool, dip one end of each cookie in melted chocolate and place on wax paper until chocolate hardens. Store in a cool place.

LANGUES-DE-CHAT COOKIES

Steps:

• Preheat oven to 375 degrees. Sift together flour and salt in a small bowl; set aside.
• Put butter into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth and creamy. Mix in sugar. Add eggs, 1 at a time, mixing well after each addition. Mix in vanilla. Fold in flour mixture.
• Transfer batter to a pastry bag fitted with a 3/8-inch plain round tip (such as Ateco #804). Pipe 2-inch lengths, about 3/4 inch wide (the ends should be slightly wider than the center), onto baking sheets lined with parchment, spacing about 1 inch apart. (Batter should be refrigerated if not being used immediately.)
• Bake until just golden around edges, 10 to 12 minutes. Let cool on sheets 3 minutes. Transfer to wire racks; let cool completely. Cookies can be stored in airtight containers up to 3 days.

LANGUES-DE-CHAT

Steps:

• Heat oven to 400 degrees. Lightly butter a heavy cookie sheet. In bowl of an electric mixer fitted with the paddle attachment, cream the butter. Add the sugar, and continue to beat until creamy, about 2 to 3 minutes. Sift the flour three times with the salt. Beat egg whites into the butter, one at a time. Add the vanilla. Scrape down the sides of the bowl with a rubber spatula. Add flour mixture gradually, scraping down the sides. Stir in the lemon zest.
• Transfer the batter to a large pastry bag fitted with a #2B tip and a large-size coupler. Pipe out cookies in an S shape, about 3 inches long. Repeat S pattern in reverse.
• Bake until the edges are golden brown, about 12 to 15 minutes. Transfer to a cooling rack. Cookies will become crisp as they cool.
• Combine the chocolate and corn syrup in a double boiler over simmering water; stir occasionally with a rubber spatula until smooth. Using a small offset spatula or knife, spread cookie with chocolate, and top with another cookie to form a sandwich. Dip about 1 inch of each cooled cookie into chocolate, and roll to coat with pistachios; let dry.

LANGUE DE CHAT (CAT'S TONGUE)

Steps:

• Preheat oven to 150°C.
• Cream butter + sugar till fluffy. Sugar should melt into the butter.
• Gradually add egg whites bit by bit while blending. Mix in vanilla extract.
• Sift in flour + cornflour. Fold well. Mixture should turn into a paste-like texture.
• Place mixture into piping bag. (You may use a plastic/ziploc bag, put it into a tall glass as shown & pour in the mixture. This is my best mess-free method.).
• Pipe 2" strips onto tray that is lined with baking sheet.
• Bake for 150°C for 20mins or until the edges turn slightly brownish.
• Melt some coating chocolates under the double-boiler. Spread on the biscuit and sandwich another biscuit together. Serve! Recipe can make approximately 12-15 sandwiched biscuits.

LANGUES DE CHAT

Steps:

• Preheat oven to 425 degrees.
• Butter and flour two baking sheets.
• Beat the butter, sugar, vanilla, and salt until pale and fluffy. Beat the egg whites for 1 minute, until they mound slightly. Add the egg whites and mix just enough to blend. Add the flour through a sieve, shaking it over the batter and folding it in quickly.
• Using a dinner knife, scoop up about 1 teaspoon batter and tap it onto the cookie sheet. Press the knife down onto the batter so you have a line 2 1/2 inches. Spread the batter on the sheet in this manner, leaving 2 inches between each cookie.
• Bake for 4-5 minutes in the middle of the oven, until the cookies have browned slightly at the edges. Remove with a metal spatula and cool on a rack. If the cookies harden before you take them off the sheet, return them to the oven to warm them.
• When the cookies have cooled, store them in an airtight container.

LANGUES DE CHAT

Steps:

• Preheat to 325F.
• Cream buttern and sugar until pale and fluffy. Gradually beat in egg whites and vanilla. Mix in flour until just blend.
• Spoon mixture into pastry Bag.
• Bake 10-12 minutes.

LANGUES-DE-CHAT

Steps:

• Preheat oven to 350°F. Butter 2 large baking sheets. Using electric mixer, beat butter and sugar in medium bowl until well blended. Beat in lemon peel and vanilla. Add egg whites and beat 30 seconds. Add flour and salt; beat just until blended
• Spoon batter into pastry bag fitted with 1/3-inch plain round tip. Pipe batter onto baking sheets in 2 1/2-inch-long strips, spacing 2 inches apart. Bake until edges are golden, about 10 minutes. Transfer cookies to racks; cool (cookies will crisp as they cool). (Can be made 2 days ahead. Store airtight at room temperature.).

LANGUES-DE-CHAT

Steps:

• Preheat oven to 375°F. Sift together flour and salt in a bowl.
• Put butter into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and creamy. Mix in confectioners' sugar. Add eggs one at a time, mixing well after each addition. Mix in vanilla. Fold in flour mixture.
• Transfer batter to a pastry bag fitted with a 3/8-inch plain round tip (such as Ateco #802). Pipe 2 3/4-inch lengths about 3/8 inch wide (the ends should be slightly wider than the center) onto baking sheets lined with parchment, spacing about 1 inch apart. (Batter should be refrigerated if not being used immediately.)
• Bake until just golden around edges, 10 to 12 minutes, rotating sheets halfway through. Let cool on sheets 3 minutes. Transfer to wire racks; let cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.
• Use a pastry bag fitted with a plain round tip to pipe lengths of batter in rows; squeeze a bit of extra dough on the ends of each, so that the ends are slightly wider than the centers.