Spanish Meringue Treats
By The Cooking BookThese 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.Time and servings
Total time
Prep time
Cooking time
Ingredients
5 total- 150 g of plain flour
- 175 ml of whipping cream
- 3 tbsp of caster sugar
- 1 tsp of vanilla essence
- 4 egg whites, whisked to soft peaks
Method
3 stepsStep 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.
Step 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.
Step 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.