Cat's tongues and crushed strawberries {without milk}

Le blog a repris du service depuis près d’une semaine maintenant et je voudrais vous dire un grand merci pour les retours positifs que j’ai eu, cela m’a beaucoup touché !

S’il y a bien quelque chose qui est sacré depuis que nous avons des enfants, c’est bien le goûter. Composé chez nous d’un fruit et de biscuits maison, on ne peut pas y couper ! La saison des fraises a déjà bien commencé et je dois dire qu’ici nous en mangeons pas mal (facile 1kg par semaine !), alors voici une petite recette qui change un peu, une recette de famille de Monsieur.

Crushed strawberries are a bit like his own Proust madeleine

and with the time he spent on this blog, I really owed him a little wink with this recipe which comes from his Alsatian grandmother. Bon, I must admit that the first time I tasted this recipe, about ten years ago now, I grimaced a little, but over time I learned to appreciate crushed strawberries which are a kind of strawberry soup with pieces. And then the other day, I had egg whites in the fridge and I remembered this recipe that I hadn't made in at least 10 ans : cat's tongues ! Served with strawberry soup it’s so regressive that no one can resist it, And you ?!

Cat Languages {without milk}

FOR QUARANTINE

180 g of flour
180 g of margarine
120 g icing sugar
4 egg whites
Vanilla extract
1 pinch of salt

Preheat the oven to 180 °.
Work the butter into a cream. Add the sugar, salt and egg whites one by one.
Then add the flour to the mixture without overworking the dough..
Put the mixture in a piping bag with a smooth tip and form small sticks of 5 cm of dough on a baking tray. Remember to space them out, they will spread when cooking.
Bake each round for 12 min, that the cat's tongues are well golden.
Let them cool and store them in an iron box..