Langues De Chat Recipes

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.

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.

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.

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.

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.

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.