Langues de Chat
INGREDIENTS | YIELDS 36 COOKIES
- ½ cup softened unsalted butter
- 2/3 cup sugar
- 3 egg whites, room temperature
- 1½ teaspoons vanilla extract
- 1½ cups all-purpose flour
- 6 ounces bittersweet chocolate, melted
Preheat oven to 400°F. Lightly grease baking sheets.
Cream butter and sugar until light and fluffy.
Beat egg whites and vanilla until stiff peaks form; fold into butter mixture. Carefully sift flour over top; fold in.
Put dough in a pastry bag and pipe 3" long cookies.
Bake 10 minutes. Cool.
Dip one end of cookie in melted chocolate; allow chocolate to set.
Egg White Magic
Beating the egg whites to the light, fluffy mounds required for many of these recipes is much easier if the egg whites are room temperature. Chill the bowl and the beaters for best results. Since the protein in egg whites reacts with acid, it is good to whip the whites in a copper bowl. This will give your egg whites a higher and lighter texture. If you don’t have a copper bowl, rinse out the bowl you are using with lemon juice.