Langue de Chat

5 from 6 votes

Langue de Chat is a French cookie that translates to cat's tongue because of its shape. It is a crisp, sweet, long, wafer thin cookie and a snap to make with only five ingredients. It's particularly good sandwiched with chocolate - think Milano's.

Prep Time25

Cook Time13

Total Time38

Course: Cookies

Cuisine: French

Keyword: easy to make, Langue de Chat, Milano Cookies

Servings: servings

Calories: 72kcal

Author: Helen S Fletcher

Equipment

½" piping tip
Piping bag

Ingredients

½ cup unsalted butter, softened (114 grams)
1 cup powdered sugar (130 grams)
1 teaspoon vanilla extract
¾ cup all-purpose flour (105 grams)
2 large egg whites
3 ounces semisweet chocolate (85 grams)

Instructions

Preheat the oven to 325°F.
Make a template on a piece of parchment paper that fits your pan,spacing wto lines 3" apart. Continue down the paper, leaving about ½" between the 3" lines. Set aside.
Combine the butter, powdered sugar, and vanilla in a mixing bowl. Beat until very light in color and texture. Scrape down.
Add 1 egg white and mix until completely combined.
Add the second egg white and mix on medium until blended. It will most like curdle but that will be fixed in the next step.
Add all the flour at once and beat on low until everything is incorporated and the batter is smooth.
Place a piece of parchment over the template. Place the pastry tip in a pastry bag. Fill with the batter.
Pipe a few practice cookies between the 3" lines. They can be scooped up and put back in the bag if you're not happy with them. Please see the piping tips above you need help. Keep the bottom edge of the piping tip on the paper and, keeping even pressure on the bag, pipe straight down to the bottom line while looking at it. It will make a small point at the bottom, but it will disappear when baked.
When the last line of cookies needs to be piped, turn the pan around to make it easier to pipe without damaging the cookies above it.
Remove the template, place it under another piece of parchment and proceed to pipe the remaining cookies.
Bake for 12 to 14 minutes until golden brown. Cool and store in an airtight container.
If they are to be sandwiched, match the cookies for size and shape. Melt the chocolate in a microwave at half power or over hot water, just until completely melted. Turn a set of cookies over and put a generous amount of chocolate on the lower cookie about ¼" from the edges. Cover with the top cookie, right side up, and gently press down to distribute the chocolate out to the edges of the cookie. Let them sit at room temperature until set. Store in an airtight container for a week or so.

Notes

- See Piping tips above for additional information.
- Piping can be scary but it's actually easy when piping these cookies. I do suggest you purchase a ½" piping tip. They are very inexpensive and do a much better job than a plastic bag with the tip cut off. The plastic bags can and do stretch out of shape as you apply pressure when piping.

- The most important thing to remember when piping is to keep an even, steady pressure on the bag, letting up only at the end. Don't worry about the peak at the end, it will melt in the oven and won't show.

- The harder you squeeze the piping bag the more comes out of the tip.

- I'd suggest that you do a trial run on a few cookies to get a feel for how much pressure you need to apply. Scrape up the practice cookies and put them back in the bag.

- When piping look at where you want to go, not how you're doing along the way. Your hand will follow your eye and you will get straighter lines.

- For these cookies, to keep the lines of batter straight, keep the bottom edge of the piping tip on the paper and, keeping even pressure on the bag, pipe straight down to the bottom line while looking at it.
- To make mini Langues de Chat,make the ones on the template 1 ½ to 2 inches. Use a ¼ inch pastry tip and reduce the baking time.
- Orange Langues de Chat can be made by adding the zest of an orange to the sugar and butter. Sandwich with milk chocolate.
- Lemon Cookies require the zest of 1 large or 2 medium lemons added to the butter and sugar. Sandwich with white chocolate.

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