Langue de chat cookes are crispy, light and sweet. I don' t know if I am clumsy, but they always ended up soggy when I made them at home. So, after a lot of trial and error, I was able to make a crispy langue de chat even at home. The keys: to use a handheld electric mixer, the baking time and cooling method. Please give it a try.
Bring butter to room temperature and mix until it becomes like a cream. Bring egg whites to room temperature as well.
Add granulated sugar and mix well.
Add the room temperature egg whites to the bowl in 5 or 6 portions. Add the egg white and mix well to let it become fluffy before adding the next portion. Mix well thoroughly.
When it becomes a white and fluffy dough, then it's perfect. Add vanilla extract and mix lightly.
Sift cake flour in. Change to a rubber spatula and mix gently to form a clump.
Then the dough is ready. It would be fluffy texture.
Put the dough in a pastry bag and cut the tip of the bag for about 5mm. (This is a dollar store disposable pasty bag.)
Squeeze the dough out to be 3 to 3.5 cm in diameter rounds. Squeeze out like drawing a vortex. It will be fine when you bake it so it is fine even if it is bumpy.
Bake for 7 minutes in 180°C. ⇒ Keep the door of the oven open until it becomes 100°C. ⇒ Dry for 5 minutes in 100 degrees Celsius.
Take out the langue de chat. Scoop them up with your hands and drop lightly to expose to air and let cool.
Story Behind this Recipe
I wanted to make a crispy langue de chat so I tried many things and came to this conclusion I thought that the reason for why it became soggy texture was because I wasn't able to blend in the egg white well, so I used a hand mixer. And another thing is that I remembered that when you make rusks, you dry it in 100 degrees to make it dry. Then it became a big success.
(1) Use a hand mixer and blend in the egg white well. (2) Leave some time for drying and not only the time for baking (3) When done baking, do not keep them on a baking sheet of paper. Expose to the air to let cool.