'cat tongue'

1 serving


Stir the flour and cream into a thick mass. Beat the egg whites into a strong foam, gradually adding sugar to it, and mix with the cream mass. Fill this mass with a confectionery syringe and squeeze oblong ovals onto a butter-greased, floured baking sheet. Bake in the oven until a brown strip appears at the edges of the product. Transfer them to the board with a spatula and cool them. Spread one with a peep or chocolate cream and cover with another. Pour chocolate glaze over the surface.