Cookies
Classic French bakery cat's tongue cookies (langues de chat) are an elegant way to use leftover egg whites from another recipe. Their thin, crisp texture and mild sweetness make them a good fit for brunch or afternoon tea.
Beat the room-temperature butter with the confectioners’ sugar until smooth.
Add the leftover egg whites in 2 batches, mixing thoroughly after each addition. Stir in the vanilla.
Gently fold in the sifted flour with a spatula until the batter is fluid but still holds its shape.
Transfer the batter to a piping bag and pipe thin 6-centimeter-long strips onto parchment paper, leaving space between them. Bake in an oven preheated to 180°C / 355°F until the edges are lightly browned.
The cookies brown quickly as they bake. Transfer them to a wire rack as soon as they come out of the oven and let them cool; otherwise, they may soften on the baking sheet and break. Allergens: wheat (gluten), dairy (butter), and egg.
Pudra şekeri yerine sıradan toz şeker kullanabilir miyim, yoksa kurabiyenin dokusunu bozar mı? Elimde sadece toz şeker var ve hamuru bu akşam hazırlamak istiyorum, deneyip denememe konusunda kararsızım.
Toz şeker de olur ama pudra şekeri daha ince eridiği için kurabiye daha pürüzsüz çıkar; toz şeker kullanırsanız çırpma süresini biraz uzatıp iyice erittiğinizden emin olun.
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