Langue de Chat (Cat's Tongue Cookies), aka Copycat Milano Cookies!

[@Lorien6h]

I cooked them today, very tasty and very easy! Thank you!

[@workdaygourmet]

Awesome to hear! Thank you for the feedback so soon!

[@ruwanifernando5606]

Looking forward to the crème brûlée receipe!

[@workdaygourmet]

It's uploaded! 😁

[@gregodify]

I know what I’m making this winter vacation.

[@workdaygourmet]

Winter vacation is the perfect time for binge baking, keeps the room nice and toasty! 😁

[@emadtungekar7664]

Subscribing to this channel just to support the work she's doing

[@workdaygourmet]

Thank you so much! I hope you find something you like to try. Feel free to let me know any dish you're curious, I'll try to goof up a simplified workday version 🥰

[@timothyb627]

Love the presentation keep up the good work.

[@workdaygourmet]

Thank you! Stay tuned 😁

[@Blaze-kf3ds]

i wanted something to use egg whites you did not disappoint

[@workdaygourmet]

Egg whites freeze well too! They're actually whipable thawed - though I always make financiers instead of meringue based treats (so much easier)

[@zuzia_ismentallyunstable428]

im literally soooo gonna make these! I just made soy cured egg yolks so im going to use this recipe so i dont have to waste the whites!

[@workdaygourmet]

You can also use the soy mirin sauce on tamagoyaki or oyakodon, one less thing to waste!

[@erickeduardomoralesguzman314]

Hi, I'm watching your video from México. Nice video, well explained and your voice is very lovely

[@workdaygourmet]

Thank you, welcome to the channel!

[@user-nn3et4zz7o]

Great ! I will try !
Thank You!

[@karacae8]

375F is too high