These Langues de Chat are piped cookies that are delicious on their own. However, dip them in Mint Chocolate Ganache, add a sprinkle of raw sugar, and we dare you to eat just one.
Langues de Chat
Makes about 36
- ½ cup (113 grams) unsalted butter, softened
- ½ cup (100 grams) granulated sugar
- ½ vanilla bean, split lengthwise, seeds scraped and reserved
- 3 large egg whites, room temperature
- 1 cup (125 grams) all-purpose flour
- ½ teaspoon (1.5 grams) kosher salt
- Mint Chocolate Ganache (recipe follows)
- Garnish: turbinado sugar
- Preheat oven to 400°F. Line a baking sheet with parchment paper or a Silpat nonstick baking mat.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and vanilla bean seeds at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Reduce mixer speed to medium-low. Add egg whites, one at a time, beating well after each addition.
- In a medium bowl, sift together flour and salt three times. Reduce mixer speed to low. Gradually add flour mixture to butter mixture, beating just until combined.
- Spoon batter into a large piping bag fitted with a medium round tip. Pipe batter onto prepared pans in straight lines about 3 inches long and ½ inch wide.
- Bake until edges are golden brown, 10 to 12 minutes. Let cool completely. Once cool, dip into Mint Chocolate Ganache, and sprinkle with turbinado sugar.
Mint Chocolate Ganache
Makes about 1 cup
- ¾ cup heavy whipping cream
- ½ teaspoon peppermint extract
- 1 cup (170 grams) 60% cacao bittersweet chocolate, chopped
- In a small saucepan, bring cream and peppermint extract to a simmer over medium-high heat. Remove from heat, and pour over chocolate. Cover and let stand for 5 minutes; stir until chocolate is melted and mixture is smooth.