Langues de Chat
Updated Oct. 12, 2023
- Total Time
- 23 minutes
- Prep Time
- 20 minutes
- Cook Time
- 4 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons unsalted butter at room temperature
- ⅓cup of sugar
- 1teaspoon of either vanilla extract or grated rind of lemon or orange or ground ginger
- Pinch of salt
- 2egg whites, at room temperature
- ⅓cup of flour
Nutritional analysis per serving (30 servings)
22 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 0 grams protein; 8 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 425 degrees.
- Step 2
Butter and flour two baking sheets.
- Step 3
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.
- Step 4
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 2½ inches. Spread the batter on the sheet in this manner, leaving 2 inches between each cookie.
- Step 5
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.
- Step 6
When the cookies have cooled, store them in an airtight container.
Private Notes
Comments
These didn't spread properly and stayed chewy and pale, even with greatly increased cooking time. After the first batch, I thinned with milk which made them passable but still not what I expected. Following my disappointment, I found the langues de chat recipe I had made several years ago, from the Chez Panisse cookbook. It has more butter and more flour and bakes at a lower temp. Will make those next time instead.
These didn't spread properly and stayed chewy and pale, even with greatly increased cooking time. After the first batch, I thinned with milk which made them passable but still not what I expected. Following my disappointment, I found the langues de chat recipe I had made several years ago, from the Chez Panisse cookbook. It has more butter and more flour and bakes at a lower temp. Will make those next time instead.