Langues De Chat

These delicate French-inspired treats, Langues De Chat, are a masterclass in contrasting textures – crispy on the outside, chewy on the inside, and velvety smooth from the dark chocolate. With just a few quality ingredients, you’ll be treating yourself and others to an exquisite indulgence that’s sure to impress.

Ingredients

• 3 ounces (85 grams) high-quality dark chocolate, finely chopped
• 1 1/2 sticks (6 1/2 tablespoons) unsalted butter, softened
• 1 1/2 cups (190 grams) confectioners’ sugar
• 2 large egg whites
• Pinch of salt

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a double boiler or a heatproof bowl set over a pot of simmering water, melt the chopped dark chocolate, stirring occasionally.

Remove from heat once melted and let cool slightly.

In a large mixing bowl, beat the softened butter until it’s light and fluffy. Gradually add the confectioners’ sugar, beating until smooth and creamy.

In a separate bowl, whisk the egg whites until stiff peaks form.

Add the pinch of salt and whisk until combined. Gently fold the egg whites into the butter mixture until no white streaks remain.

Pour the melted chocolate into the butter mixture and gently fold until well combined.

Transfer the mixture to a piping bag fitted with a small round tip. Pipe small, thin strips onto the prepared baking sheet, about 1/2 inch (1 cm) wide and 2-3 inches (5-7.5 cm) long.

Tap the baking sheet gently to remove any air bubbles and let the strips sit at room temperature for about 30 minutes to set.

Bake for 12-15 minutes or until the edges are lightly golden brown. Remove from oven and let cool completely on the baking sheet.

Once cooled, store your Langues De Chat in an airtight container at room temperature for up to 5 days.

Serve and delight!

Notes

Make sure to use high-quality dark chocolate for the best flavor.

If you don’t have a double boiler, you can also melt the chocolate in the microwave in 10-second increments, stirring between each interval, until smooth.

When beating the butter, be patient and don’t rush the process, as it needs to be light and fluffy for the best results.

Don’t overmix the egg whites, as this can make them too stiff and separate.

When piping the mixture, try to make the strips as uniform as possible for the best presentation.

If you don’t have a piping bag, you can also spoon the mixture onto the baking sheet, but the strips won’t be as even.

Keep an eye on the Langues De Chat while they’re baking, as the edges can go from lightly golden to burnt quickly.

Nutrional Value

• Calories: 140
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 10mg
• Sodium: 5mg
• Total Carbohydrates: 18g
• Dietary Fiber: 1g
• Sugars: 14g
• Protein: 2g