After slacking off blogging
for a while, I finally back on the track and finish all my pending post. And I
was pretty impressed about myself finish 1 post each day and able to finish all
before I’m off to my holiday which I won’t have time to do cooking post but
instead I will try to do some post on my Japan trip.
Well after all this is one
of the recipe that I made so that I can use up all the left over off egg
whites. I usually use the egg white to make macaron but then it was too cold to
sit and wait for it to dry, therefore I found this light and crispy Langue de
chat cookie, in English it refer as cat’s tongue cookie.
It has a very different
texture cookie from what I usually made, it is light and crispy which is easily
finish them all without knowing. And it surprises me that Dad really like it
and ask me to make more.
It is really easy and hassle
free to make this type of cookie, and also you can easily pipe into different
shape. I made some into bear shape and sandwich it with chocolate just like
macaron, it was so adorable. 
Hope you like this recipe
and I will update about my trip with all the delicious Japanese food. I am so
excited to visit the traditional Kyoto city and try all the yummy Japanese cuisine.
Ingredient
30g corn flour
60g plain flour
90g unsalted butter,
softened
45g icing sugar
3 egg whites
45g sugar
80g milk chocolate button
1) Sift the corn flour and
plain flour together, set aside.
2) Pre-heat oven to 170 Degree.
3) Beat the butter and icing
sugar together until creamy and fluffy.
4) Beat the egg white in a
separate clean bowl until soft peak form, gradually add in sugar until it has
firm peak.
5) Add in 1/3 egg white into
the butter until it fully combined. Continue until all egg white mix well with
butter.
6) Gradually add ½ flour in and
mix well together, repeat until all flour mix in and make sure no lump is left.
7) Transfer into piping bag,
and pipe on baking sheet as desire. (I tried to pipe in heart shape, bear shape
and traditional Langue de chat shape, feel creative but try to keep it small so
it easier to get crispy.)
8) Bake for about 10 minutes or
until the edge turn brown and it golden color in the middle
9) Transfer to wire and cool
down.
10) Meanwhile, put the chocolate
button in a piping bag enclosed and soak in hot water for melting.
11) Decorate or sandwich the
chocolate as you wish.
Bon Appetite.
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