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Spanish Meringue Treats

Spanish Meringue Treats

By The Cooking BookPublished on 26 April 2022These 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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Time and servings

32 minsTotal time
20 minsPrep time
12 minsCooking time

Ingredients

  • 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

  • Step 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.