Savoiardi Ladyfingers
Savoiardi (ladyfingers) are famous crumbly and light cookies. Try this homemade savoiardi cookies recipe with useful tips for a perfect result!
Serving: 25
Calories: 37kcal
Ingredients
- 45 g large egg yolks, approx 2 yolks + 1 teaspoon of yolk
- 65 g caster sugar, approx ½ cup
- ½ teaspoon vanilla extract
- 70 g large egg whites, approx 2 large egg whites
- a pinch of salt
- 65 g all-purpose flour, approx ½ cup
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 350°F (180°C) with the fan option on. Line two baking sheets with parchment paper.
- In a mixing bowl, beat the egg yolks and half of the sugar together until you get a fluffy and light mixture, then stir in the vanilla extract.
- In another clean, dry bowl, beat the egg whites with the sugar and a pinch of salt until stiff peaks form. The egg whites should be glossy and hold their shape.
- Using a soft spatula gently and slowly fold the egg yolk mixture into the beaten egg whites with movements from the bottom up. The mixture will deflate very slightly, but it should still look very airy and fluffy.
- Sift ⅓ of the flour over the egg mixture and very gently and slowly fold it in until you have a smooth batter, that should still look airy and fluffy. Repeat with the remaining flour until fully incorporated. Do not overmix or the batter will deflate.
- Transfer the batter into a pastry bag fitted with a plain large round tip ( Wilton 1A tip is recommended) or use a plastic sandwich bag with a corner snipped off.
- Pipe the batter onto the prepared baking sheets in the shape of ladyfingers, about 3 inch (8 cm) long and 1 inch (1.5 cm) wide, leaving some space between each.
- Sprinkle the powdered sugar on top of the ladyfingers.
- Bake in the oven for 8 minutes, monitoring the level of browning; open the oven door slightly and continue to bake for another 1-2 minutes, or until they're lightly golden and firm to the touch.
- Remove the savoiardi from the oven and allow them to cool completely, then use a knife or spatula to detach the base from the parchment paper.
- Your homemade savoiardi/ladyfingers are now ready to serve or to use in your favorite dessert, such as tiramisu.
Video
Notes
US Cups: US Cups amounts are provided, or click on the button "US Customary" for fluid/ ounce amounts. Please note that I use grams for all my baking recipes because they're accurate and offer consistent results.
For best results, I recommend using a kitchen scale to weigh the egg yolks and whites, as the egg size/weight may vary.
Make sure you use eggs at room temperature.
I like to use a hand mixer to beat the eggs, and a soft spatula to gently incorporate the egg mixture and flour into the egg whites mixture.
I do not recommend using a mixer as it may deflate the mixture, resulting in a runny mixture and cookies that may over-spread.
Sift the flour before incorporating it into the batter. Add a little at a time, mix it in, then repeat until all flour has been incorporated.
For dry ladyfingers (just like the store-bought version), leave them on the kitchen counter covered with a clean kitchen towel overnight.
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Nutrition
Calories: 37kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 24mg | Sodium: 7mg | Potassium: 12mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 32IU | Calcium: 4mg | Iron: 0.2mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.