Do you want to use up the leftover Egg White? This is a great recipe because the recipe requires only Egg White not Egg Yolk.
In Japan, this type of biscuits are called ‘Langues de Chat’, that means ‘Tongue of the Cat’ in French. The traditional French ‘Langues de Chat’ biscuits are indeed in the shape of Cat’s Tongue and often baked in the special mould, but in Japan they can be round, square or even rolled into tubes. I always make round ones as it is the easiest.
Basically you need 4 ingredients and all same amount. First you weight the Egg White. If you have 50g of Egg White, you need 50g of each Butter, Sugar and Flour. Easy to remember!!!
Egg White 50g
Butter 50g *softened
Caster Sugar 50g
Plain Flour 50g
Vanilla *OR other flavour of your choice, optional
- Preheat the oven to 160C. Line a baking tray(s) with baking paper.
- Place the softened Butter and Sugar in a bowl. Beat until smooth and creamy. Gradually beat in the Egg White until the batter is light and fluffy.
- Stir in the Vanilla or flavour of your choice. Grated orange zest is nice. Add the Flour and mix until blended. Dough might be a little stiff.
- Using a pastry bag or a teaspoon, place the batter on the prepared baking tray(s). I recommend to make each biscuit quite small. 2cm batter would become around 5cm biscuit.
- Bake for about 15 minutes or until the edges are golden brown. Transfer to a cooling rack. Biscuits should become crispy as they cool.