Description
Classic Italian Savoiardi, also known as Ladyfingers, are light and airy sponge cookies perfect for desserts like tiramisu. These delicate cookies are made by whipping egg yolks and whites separately, folding in flour and cornstarch, then piping and baking to a crisp golden perfection.
Ingredients
Egg Mixture
- 6 large eggs (room temperature, yolks and whites separated)
- 1 cup cane sugar (divided into two ½ cup portions)
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
Dry Ingredients
- 1½ cups all-purpose flour
- 2 tablespoons cornstarch
- ¼ cup powdered sugar (for dusting)
Instructions
- Preheat and Prepare: Preheat your oven to 350℉ (177℃). Fit a large piping bag with a ½-inch round tip or use a plastic bag with a cut opening. Line 3 to 4 baking sheets with parchment paper and prepare templates marking 4-inch lines spaced 2 inches apart. Flip the parchment so marks won’t contact the batter. Reuse baking sheets if needed.
- Whisk Egg Yolks: In a large bowl, combine egg yolks, ½ cup of cane sugar, vanilla extract, and kosher salt. Beat on medium-high speed with a mixer until pale and fluffy, about 3 to 4 minutes. Set aside.
- Whisk Egg Whites: Using clean beaters, whip the egg whites in a separate bowl on high speed until soft peaks form. Gradually add the remaining ½ cup sugar while whipping until stiff, shiny peaks form, about 5 minutes.
- Combine Mixtures: Lightly whisk the egg yolk mixture, then carefully fold the egg whites into it in three batches using a spatula to maintain airiness. Fold just until combined, avoiding deflation.
- Add Dry Ingredients: Sift the flour and cornstarch over the mixture in three additions. Gently fold by hand until no streaks remain, being cautious not to overmix.
- Pipe the Batter: Transfer the batter to the piping bag and pipe strips measuring about 4 inches long by ½-inch wide onto the prepared baking sheets, spacing them 2 inches apart to prevent sticking.
- Dust with Powdered Sugar: Generously sprinkle powdered sugar over the piped batter. Let sit for a minute and dust again to ensure a crisp top crust.
- Bake: Bake the savoiardi on the middle rack for 11 to 12 minutes until lightly golden. Repeat with remaining batter. Cool on baking sheets for at least 10 minutes, transfer to a wire rack to cool completely. Optionally, dust with more powdered sugar before serving.
Notes
- Use room temperature eggs for better volume and texture.
- Be gentle when folding to maintain the airiness of the batter.
- Piping uniform strips helps ensure even baking and consistent size.
- Reusing baking sheets with parchment templates reduces waste and saves time.
- Store cookies in an airtight container to maintain crispness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
