- 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!