Cat's Tongue Sandwich Cookies Draft

Name: Cat's Tongue Sandwich Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Ingredients: 7 tbsp butter, softened; ¾ cup powdered sugar; ⅓ cup heavy cream (at room temperature); 110 g egg whites (at room temperature, from 3 large eggs); 1 cup all-purpose flour; a little sea salt; ¼ lemon (grated zest); a little vanilla extract; 3½ oz nougat spread for filling (or any filling you like)

Thin, golden cat's tongue cookies from a butter and egg-white batter, which I sandwich in pairs with nougat.

Prep30 min
Cook12 min
Total42 min
KashrutDairy

What you need

Amount:×1

7 tbsp butter, softened
¾ cup powdered sugar
⅓ cup heavy cream, at room temperature
110 g egg whites, at room temperature, from 3 large eggs
1 cup all-purpose flour
a little sea salt
¼ lemon, grated zest
a little vanilla extract
3½ oz nougat spread for filling, or any filling you like

How I make it

In a stand mixer bowl, beat the butter, powdered sugar, lemon zest, vanilla and salt, scraping down the bowl now and then. Keep it to a light beating.
With the mixer running, add the cream little by little.
Once the cream is fully absorbed and the butter is lightly whipped, beat the egg whites in a separate bowl to soft, not quite firm, peaks.
Fold the whites briskly into the butter mixture, then add the flour and fold it in briskly too.
With a piping bag and a no. 8 tip, pipe tongue-shaped strips onto a baking sheet lined with parchment paper, a finger's width apart.
Bake in an oven preheated to 350°F (180°C) for 12 minutes, until golden. Let cool.
Pipe nougat onto half of the cookies and top with the rest, sandwich style.

What I've learned

I beat the butter only very lightly.
The cream has to be at room temperature.
After the flour goes in, the batter should be smooth.

Source: ChefEf (chefef.com)