Cat’s tongue #Dess’Art

Whip:

  • 200 gr of egg whites (kept at room temperature) with
  • a pinch of salt and
  • 100 g of powdered sugar
  • Then add:
  • 250 gr of whipped cream and
  • 300 gr of sifted flour 00
  • Pour into a sac a poche with a medium nozzle and make lines of about 5 cm.

Bake at 200/210°C and as soon as the edges turn golden, take them out of the oven and place on a rolling pin to give the typical shape of a cat’s tongue. Dip half in melted dark chocolate, if desired!

 

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