Absolutely Crispy! Secret Langue de Chat

1. 1

   Bring butter to room temperature and mix until it becomes like a cream.

2. 2

   Bring egg whites to room temperature as well.

3. 3

   Add granulated sugar and mix well.

4. 4

   Add the room temperature egg whites to the bowl in 5 or 6 portions.

5. 5

   Add the egg white and mix well to let it become fluffy before adding the next portion.

6. 6

   Mix well thoroughly.

7. 7

   When it becomes a white and fluffy dough, then it's perfect.

8. 8

   Add vanilla extract and mix lightly.

9. 9

   Sift cake flour in.

10. 10

    Change to a rubber spatula and mix gently to form a clump.

11. 11

    Then the dough is ready.

12. 12

    It would be fluffy texture.

13. 13

    Put the dough in a pastry bag and cut the tip of the bag for about 5mm.

14. 14

    (This is a dollar store disposable pasty bag.)

15. 15

    Squeeze the dough out to be 3 to 3.5 cm in diameter rounds.

16. 16

    Squeeze out like drawing a vortex.

17. 17

    It will be fine when you bake it so it is fine even if it is bumpy.

18. 18

    Bake for 7 minutes in 180C.

19. 19

    Keep the door of the oven open until it becomes 100C.

20. 20

    Dry for 5 minutes in 100F Celsius.

21. 21

    Take out the langue de chat.

22. 22

    Scoop them up with your hands and drop lightly to expose to air and let cool.

23. 23

    Done!!

24. 24

    !

* Per serving · 4 servings · Values may vary.

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