Spanish Meringue Treats

Spanish Meringue Treats

These thin meringue biscuits are known as “cats’ tongues” in Spain.

Good with a cup of tea, coffee, or hot chocolate. You can also sandwich the biscuits together with chocolate spread.

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Prepare Ahead

These biscuits can be made several days in advance and stored in an airtight container.


Instructions

  1. 1

    Preheat the oven to 190°C (375°F/Gas 5). Beat the cream with the sugar and vanilla essence until it has thickened slightly. Carefully fold in the egg whites. Sprinkle the flour over the mixture, a little at a time, continuing to fold until combined.


  2. 2

    Lightly grease a baking tray with butter. Using the piping bag, lay down finger-width strips of the mixture, at least 1 finger-width apart, as the mixture will spread during baking. Bake for 10–12 minutes, or until the meringues are golden. The centres should still be gooey. Leave to cool slightly.


  3. 3

    Using a spatula, carefully lift the meringues off the baking tray and onto a wire rack to cool. Trim, if necessary, while still warm. Serve once the meringues have cooled completely.


Ingredients

  • 175ml whipping cream
  • 3 tbsp caster sugar
  • 1 tsp vanilla essence
  • 4 egg whites, whisked to soft peaks
  • 150g plain flour

Makes 18 

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008

http://www.dorlingkindersley-uk.co.uk/

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