Langue De Chat means cat's tongue in French but they are thin crispy butter cookies. Sometimes they are made as sandwich cookies filled with chocolate and these are usually made using molds. The Japanese popularized the sandwich cookie version and you may have seen it sold in pretty gift boxes. If you have not heard of langue de chat, you may be familiar with the names Shiroi Koibito or 白色恋人饼. While the popular Japanese versions are usually square in shape, I made them in heart shapes for Valentine's Day!
If you don't wish to increase the clutter at home with yet another mold, here's how you can make them. I made mango, mixed berry, matcha and dark chocolate flavours. You can make them in any flavour you like but I feel this combination has such pleasing colours and adding sour mango to the filing makes the cookie overall less sweet. Feel free to stick with the classic white chocolate only if you don't mind a sweet cookie!
Butter base:
100g unsalted butter, slightly softened
90g icing sugar
1/8 tsp salt
50g egg whites
1/2 tsp soy lecithin (optional)
1 tsp vanilla extract
Flour & flavouring:
Mango: 25g cake flour
Mixed berry: 25g cake flour + 1/16 tsp strawberry emulsion
Matcha: 23g cake flour + 2g matcha powder
Dark chocolate: 22g cake flour + 3g cocoa powder
Mango: 45g white chocolate + 3g freeze dried mango powder
Mixed berry: 45g white chocolate + 3g freeze dried raspberry powder + 1/8 tsp strawberry emulsion
Matcha: 45g white chocolate + 3g matcha
Dark chocolate: 45g dark chocolate + 3g light corn syrup or any invert sugar
1. Beat softened butter briefly with electric mixer/hand whisk/spatula
2. Add sugar. Beat until well combined
3. Add egg whites in 2-3 additions. Beat until smooth. Add soy lecithin if you wish to help with emulsification.
4. Add vanilla. Mix until combined.
5. Divide into 4 equal portions. Add the respective flour & flavouring to each portion. Fold with spatula until combined
6. Transfer into piping bag with #5 tip. Pipe as shown
7. Bake in preheated oven at 150-160C for 10 min or until slightly browned at edges. Bake at 110C for another 5-10 min to dry it out
Important Baker's Notes:
- Use room temperature egg whites. Cold eggs will cause the mixture to split
- Add the egg whites a little at a time to prevent mixture from splitting
- Adding an emulsifier like soy lecithin helps to prevent & remedy a split mixture. Some recipes use whole eggs but I prefer it without egg yolk inside for a lighter crispier cookie although egg yolks can help to bring the emulsion together
- The extra baking time at low temperature is to ensure that your cookie remains crisp. Although the cookies are crisp freshly baked, without the longer drying out time, it won't stay crisp for long especially when exposed to humid air
- Using a scribe tool/skewer to nudge the batter edges & middle (shown in reel) is optional if you wish to have the border visible
- Use teflon sheet/silicone mat to help with better shape retention after baking. Parchment paper may result in the baked cookie going "out of shape"
- Use a dedicated metal nail file or a very fine zester to gently file off "out of shape" cookies (shown in reel)
with love,
Phay Shing
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