Print

Ladyfingers (Savoiardi) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 13 reviews

Classic Italian Ladyfingers (Savoiardi) are light, airy sponge cookies made from whipped egg whites and yolks combined with flour and cornstarch. Perfect for desserts like Tiramisu or enjoyed on their own, these slightly sweet cookies are baked until golden and crisp on the outside while remaining tender inside.

Ingredients

Eggs and Sugar

  • 6 large eggs, separated (room temperature preferred)
  • 1 cup granulated sugar, divided (½ cup for whites, ½ cup for yolks)
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

Flour Mixture

  • 1 ½ cups all-purpose flour
  • 2 tablespoons cornstarch

Optional

  • Additional granulated sugar for sprinkling over cookies (optional)

Instructions

  1. Preheat Oven and Prepare Egg Whites: Preheat your oven to 350°F (175°C). In a large, completely clean, dry, and grease-free bowl, place the egg whites. Using an electric or stand mixer, beat the egg whites until soft peaks form.
  2. Add Sugar to Egg Whites: Continue beating on medium speed while gradually adding half of the granulated sugar (½ cup, about 100g) one tablespoon at a time. Beat until stiff peaks form, then set aside.
  3. Beat Egg Yolks Mixture: In a separate bowl, combine the egg yolks, remaining sugar, vanilla extract, and salt. Beat on medium-high speed for several minutes until the mixture lightens in color, slightly thickens, and increases in volume.
  4. Combine Mixtures with Flour and Cornstarch: Gently pour the yolk mixture over the beaten egg whites. Sift the flour and cornstarch over this combined mixture. Using a spatula, gently fold everything together until just combined. Be careful not to deflate the egg whites by avoiding an electric mixer during this step.
  5. Pipe the Batter: Transfer the batter to a pastry bag fitted with a ½ inch piping tip (Wilton 1A or a disposable bag with a ½ inch opening). Pipe the batter into 4-inch (10 cm) long lines on baking sheets, leaving about 2 inches (5 cm) of space between each cookie.
  6. Sprinkle Sugar: Optionally, sprinkle additional granulated sugar evenly over the piped batter. Alternatively, you can dust with powdered sugar after baking and cooling.
  7. Bake the Cookies: Bake in the preheated oven at 350°F (175°C) for 15 to 18 minutes, or until the cookies turn slightly golden around the edges.
  8. Cool on Baking Sheet: Allow the ladyfingers to cool for at least 10 minutes on the baking sheet before transferring them to a wire rack to cool completely.
  9. Storage and Use: For Tiramisu, let the ladyfingers sit uncovered at room temperature overnight to dry out slightly before using. Otherwise, store them in an airtight container for 2 to 3 days.

Notes

  • Ensure egg whites bowl and beaters are completely clean and grease-free to achieve proper volume.
  • Folding gently is crucial to maintain the light texture; avoid overmixing.
  • Using room temperature eggs helps in better volume during whipping.
  • For a sweeter touch, dust with powdered sugar after baking instead of granulated sugar before baking.
  • These ladyfingers are ideal for layered desserts like Tiramisu but also can be enjoyed as light cookies.

Find it online: https://bitezly.com/ladyfingers-savoiardi-recipe/