Savoiardi or Ladyfingers (Italian Style) Recipe in 15 Minutes
These ladyfinger cookies are sponge cake biscuits, perfect for dunking into a cup of coffee, adding to your exquisite tiramisu or delicious ice cream.
Servings: 30 cookies
Calories: 39kcal
Equipment
Ingredients
- 3 pcs large eggs, at room temperature
- 1 pcs egg white, at room temperature
- 4 oz. sugar, divided
- 5 oz. cake flour
- ½ tbsp vanilla extract
- Pinch of salt
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 350F. Line two large baking sheets with parchment paper and then set aside.
- Separate the eggs and place the whites into the bowl of a standing mixer, fitted with a whisk attachment.
- Put the yolks in a large bowl. Add half of the sugar quantity and whisk by hand or with a hand mixer until they are fluffy and pale. Add the vanilla and set aside.
- Return to the whites and whip over medium-high speed until stiff peaks form. Add the remaining sugar in a thin stream whipping continuously. It is very important not to add all the sugar at once, because the air needs to remain in the batter. Otherwise, the batter will deflate and the biscuits won’t be airy anymore. Continue to beat until the sugar is incorporated but the peaks remain.
- Pay attention to the next step too. You will need to fold the whites onto the yolks. Use a silicone or wooden spatula to do this. Be very gentle with the operation so that you keep the air inside.
- Begin sifting the flour over the egg mixture and incorporate it using the spatula. This also requires tenderness from your side. Keep doing it until all the flour is incorporated.
- Get a large piping bag and fill it with the batter. Pipe 3 ½ inches lines and place them 1 inch apart because they will grow a little while baking.
- Sprinkle powdered sugar on the cookies. Set aside for five minutes and then dust again with sugar.
- Bake for 13-15 minutes. The biscuits should be slightly golden around the edges. Leave them in the tray for about 5-10 minutes and then remove with a spatula while still warm.
- Serve immediately or wait for them to firm up a bit. Either way the taste is delicious.
- Let the ladyfingers cool completely before storing them in an airtight container.
Notes
- Let the eggs reach the room temperature before using them. If you don’t have enough time, simply place them in some warm water for thirty minutes.
- When you get the trays out of the oven, the cookies will be soft. They will firm up by coming in contact with the air. However, make sure you keep them in an airtight container so that they won’t get completely stiff. Although the taste won’t be altered.
- Another way of storing is to freeze them. You can wrap the cookies in a plastic foil or place in a container. Transfer to the freezer. They can keep up to eight weeks which is a great amount of time. To use them, just defrost for half an hour at room temperature.
- If you need to cook gluten-free ladyfingers, replace the flour with a gluten-free mix and add xanthan gum and baking powder.
- Pay attention! These cookies are delicious. Once you make them, you won’t be able to stop. You will repeat the recipe for certain. And you will get better biscuits each time.
Nutrition
Calories: 39kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.6g