Whip egg whites with sugar, salt and vanilla sugar until foamy. Whip the cream until not too stiff. Carefully mix together the cream and egg white mixture. Fold in flour. Fill the mixture into a piping bag and pipe small, elongated biscuits onto a prepared baking tray using a smooth piping nozzle. Keep enough space between them, as the mixture will spread during baking. Bake in preheated oven at 165 to 175 °C for 8 to 10 minutes until light brown. The tongues should get a nice brown edge, the inner part should remain light. Store in a dry and well-sealed place. Variation: The tongues can also be filled with nougat or chocolate or even dipped halfway in melted chocolate.
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