How to make
Beat the soft butter with the powdered and vanilla sugar. Add the egg whites, a pinch of salt and the flour to the resulting cream. Beat again, until a smooth and homogeneous mixture is obtained.
Preheat the oven to 360°F (180 degrees).
Fill the cat's tongue mixture into a piping bag with a round and smooth tip and leave it aside for 10 minutes.
Cover two baking trays with parchment paper and pipe out slightly oblong cookies at a distance from each other.
Bake each tray for 7-10 minutes (or until the cat's tongue cookies aquire an appetizing color at the edges).
Leave them to cool.
Melt the chocolate with the butter and milk in a water bath or over low heat.
Dip half of each biscuit in it and arrange them again onto the baking paper, so that the chocolate can harden. If desired, you can sprinkle them with chocolate or colored sprinkles or figures.
Use them as a addition to desserts, creams, ice cream sundae or serve them with a cup of coffee, milk or tea.
Enjoy.
