I hope everyone had a great weekend! As for me, it was such a busy weekend, many parties, many things to do with so little time. But it was all good that I got to see my old friend, her new baby, her family and some of her good friends this weekend. While the adults were catching up with the stories of our daily lives, the kids had a blast at their kiddy pools in the backyard. The weather was nice and warm, the food was delicious and comforting. I wish we could do this more often just for the sake of our sanity after many long tiring working weeks.
Anyway, back to business, I've been making ice cream like a mad woman ever since the ice cream maker came to my possession. I have churned out buckets after buckets of the smooth, creamy frozen treat, but the down side is that I got left with gazillion egg whites. Of course, god forbid if anything should go to waste, so what to do with the egg whites is a tough question that I have to face with. Well, beside making more macarons, which are overflown in my fridge right now, what else could I make? Then I thought of these little French cookies called "langues de chat" that are absolutely easy to make. And in no time, I got myself some buttery and quite addicting cookies to enjoy with my afternoon tea.
1. 1 stick of soften, unsalted butter
2. 3/4 cup of granulated sugar (plus 2 tsp for the meringue)
3. 3/4 cup of self-raising flour (sifted)
4. 3 egg whites
5. 1/2 tsp of vanilla extract
6. 1 pinch of salt
7. Almond slivers
7. Almond slivers
In a stand mixer, whisk butter and sugar until light, fluffy and pale yellow, set aside. Wash the stand mixer bowl thoroughly, then whisk the egg whites with 2 tsp of sugar until stiff peak. Fold the egg white meringue gently into the butter mixture (divided in 3 additions). Fold the sifted flour into the mixture also in 3 additions. Add vanilla and salt to the batter and mix until combined. Pour the batter into a pastry bag with the attached round piping tip. Pipe the cookies onto the cookie sheets that lined with parchment papers or silicon mats. The piped cookies should be about 2 inches long and 1 inch wide. Make sure you leave enough room between cookies so they can spread while being baked. Sprinkle some almond slivers on top.
Pre-heat the oven to 300F and bake the cookies for 16-18 minutes until the edges turn golden brown. Keep the cooled cookies in an airtight container at room temperature for later consumption.