Kue Lidah Kucing (Cat's Tongue Cookies / Katte Tong)
Course: Cookies
Cuisine: Asian Fusion, French
Prep Time: 20 minutesminutes
Cook Time: 24 minutesminutes
Total Time: 44 minutesminutes
Servings: 35-40 pieces
Author: Marvellina
Make this airy and crispy French-inspired kue lidah kucing or known as langues de chat. It is one of the popular cookies for Chinese New Year or Eid Mubarak celebrations in Indonesia.
Place the butter on a counter for 30 minutes or longer to let it softens. You can cut it smaller too to let them soften quicker. Use a spatula to mix it with the icing sugar until it's creamy. Set aside
Prepare dry ingredients:
Mix cake flour, cornstarch, salt, and baking powder in a bowl and stir to mix everything
Prepare cookie batter:
Line baking sheets with parchment papers. Preheat oven to 320 F (160 C). Let egg whites come to room temperature by placing them on a counter for 30 minutes before you plan to make the cookies
Put egg whites, icing sugar, and salt in a mixing bowl. Use a whisk attachment to beat the egg whites until a soft peak forms over high speed, may take somewhere around 5-8 minutes, depending on your mixer
Once a soft peak forms, lower the speed to medium and add 1/3 of the creamy butter mixture into it and 1/3 of the flour mixture and continue until you run out of butter and flour
Pipe the batter:
The batter will be thick but spreadable. Fit the piping back with a 1/2-inch tip (I used Wilton 2A round tip) Transfer the batter to a piping bag. Use scissors to snip off the tip of the piping bag. If you don't have a piping bag, use a ziplock plastic bag and fill it up and cut off about 1/2 inch of the tip
Start piping the batter onto a prepared baking sheet in one straight line, about 3 inches long and 2 inches apart as the cookie will spread as it bakes
If you choose to decorate, you can add chocolate sprinkles, black sesame seeds, or other toppings of your choice on top
Baking:
Place the baking sheet in the oven, 3rd rack from the top and bake for 10-12 minutes or until the edges of the cookies are golden brown, but not too dark
Remove from the oven and let them sit on the baking sheet for one minute and then transfer to a cooling rack to let them cool down completely. The cookies will be airy and crispy