These cookies are a marriage between butter cookies and meringue. They taste neither too buttery nor does too sweet and light as meringue. They are lighter than butter cookies and heavier than meringue. That kind in between, how do you suppose to call them? The best way is just to call them lidah kucing or langue de chat. I just found out that these cookies are coming from France.
They're quite rich for a little nibble, but I suppose that the content of protein in egg yolks are shifted to something lighter, and you probably have less thing to worry about expanding your waisteline (that when you eat it in moderation, really).
I made two kinds of lidah kucing which are different in flavours: one is nutty and the other one is chocolaty. I also managed to spend the egg whites to make meringue for my beloved hubby, and used a little more to dip the croquettes for light lunch.
Lidah Kucing Almond [the cookies mixed with almond and flavoured with almond essence]
Source: D'ez Kitchen, Edisi Oktober 2006.
I use dark chocolate to drizzle the cookies.
Indonesian Version click here.
250g icing sugar,
150cc egg whites,
150g chopped toasted almond,
250g plain flour,
½ Tbs almond essence,
½ tsp salt,
½ tsp baking soda
Beat margarine, butter and sugar until creamy. Sift plain flour in another bowl, add in almond, salt, and baking powder. Fold into the margarine mixture, mix well. Add in the essence. Beat the egg whites until stiff, fold in carefully into the butter mixture and mix until well combined.
Preheat the oven 150C-155C. Line baking tray with lightly greased baking paper. Spoon the batter into a piping bag fitted with a large plain tip/nozzle. Pipe fingers. Bake for 20 minutes (turn the baking tray around in 10 minutes) until golden brown.
Lidah Kucing Chocolate [flavoured with cocoa powder and vanilla essence]
Source: Femina or Kartini Booklet (Mother's recipes collection).
This method is different from above recipe as there's no need to whisk the egg whites until stiff. The taste is rather chocolatey but the texture tends to be heavier than the almond version. Perhaps different method gives different results.
125g icing sugar,
50cc egg whites,
100g plain flour,
25g cocoa powder,
Beat the butter, sugar and vanilla until creamy. Add in the egg whites, beat until fluffy. Sift the flour and cocoa powder, fold into the butter mixture. Mix carefully until well combined. Spoon into a piping bag and pipe onto a greased baking tray. Bake until golden brown. (I use same oven temperature as above).
125g gula halus,
50cc putih telur,
100g tepung terigu,
25g coklat bubuk,
Kocok mentega, gula dan vanili sampai lembut. Masukkan putih telur, kocok terus sampai mengembang. Ayak tepung bersama coklat bubuk, lalu masukkan ke dalam campuran mentega. Aduk perlahan sampai tercampur rata. Masukkan ke dalam kantong segitiga, dan semprotkan ke atas loyang yang sudah diolesi mentega. Bakar hingga matang.