Savoiardi Lady Fingers
Delicate, airy, and lightly sweetened, Savoiardi Lady Fingers are the quintessential treat for homemade tiramisu or your favorite layered desserts. These classic Italian sponge cookies are crafted from a simple batter of whipped egg yolks, fluffy egg whites, and a touch of vanilla, ensuring a melt-in-your-mouth texture. Their signature lightness comes from carefully folding in sifted flour and cornstarch to maintain the airy structure. Baked to golden perfection and dusted with powdered sugar, these versatile cookies can be enjoyed on their own or as the perfect foundation for soaking up espresso or syrup in decadent desserts. With just 15 minutes of prep time, this recipe yields 24 beautifully piped biscuits, ideal for any occasion.
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Ingredients
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 4 whole Eggs, large
- 0.67 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar (for dusting)
Directions
Step 1
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
Step 2
Sift the all-purpose flour and cornstarch together into a medium bowl to eliminate any lumps. Set aside.
Step 3
Separate the eggs into yolks and whites, placing them into two large mixing bowls.
Step 4
Using a hand mixer or stand mixer, beat the egg yolks and granulated sugar together on high speed until the mixture is pale, thick, and forms ribbons when lifted, about 3-4 minutes.
Step 5
Mix in the vanilla extract to the yolk mixture until fully incorporated.
Step 6
In the second bowl, use a clean set of beaters to whisk the egg whites on medium speed until soft peaks form. Gradually increase to high speed and continue beating until stiff peaks are achieved.
Step 7
Gently fold the whipped egg whites into the yolk mixture in three additions, using a spatula to preserve the airy texture.
Step 8
Sift the flour and cornstarch mixture over the batter in two batches, folding gently but thoroughly after each addition to avoid deflating the batter.
Step 9
Transfer the batter to a piping bag fitted with a plain 1/2-inch round tip. Pipe 4-inch long strips onto the prepared baking sheets, leaving a bit of space between each.
Step 10
Dust the piped batter generously with powdered sugar using a fine-mesh sieve.
Step 11
Bake in the preheated oven for 10-12 minutes, or until the ladyfingers are golden and firm to the touch.
Step 12
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Step 13
Store the cooled ladyfingers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
| Serving size | (489.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1358.7 |
| Total Fat 21.2g | 0% |
| Saturated Fat 6.2g | 0% |
| Cholesterol 744mg | 0% |
| Sodium 283.8mg | 0% |
| Total Carbohydrate 259.7g | 0% |
| Dietary Fiber 3.4g | 0% |
| Total Sugars 149.8g | |
| Protein 36.4g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 129.2mg | 0% |
| Iron 9.6mg | 0% |
| Potassium 414.1mg | 0% |
Source of Calories