Ladyfingers Cookies (Savoiardi)
4 servings
60 minutes
Ladyfingers (Savoiardi) are a light, delicate treat from French cuisine known for their airy and crispy texture. Its history dates back to the Renaissance when it was created for the Duke of Savoy. Crispy on the outside and soft on the inside, these biscuit sticks are perfect for soaking in coffee or using in the famous tiramisu dessert. Their light sweetness and porous structure make them versatile in pastry arts, while a dusting of powdered sugar adds an elegant touch. These cookies can be enjoyed on their own or used in various desserts, adding a subtle vanilla note and airy texture. The tenderness and lightness of these biscuits make them one of the most beloved treats worldwide.
1
Preheat the oven to 180 degrees.
2
In a small bowl, beat the yolks with a mixer until a strong foam forms. Then, slowly add the sugar, leaving 1.5 tablespoons, while beating. Continue beating until the sugar dissolves and the volume increases threefold. Then sprinkle with flour and mix well. The dough should be very thick.
- Sugar: 0.6 glass
- Wheat flour: 0.9 glass
- Chicken egg: 5 piece
3
In another bowl, beat the egg whites into a strong foam. Add the remaining sugar and beat well again.
- Sugar: 0.6 glass
4
Gently fold the whipped egg whites into the batter, mix. Transfer the mixture to a piping bag.
5
Line a baking tray with parchment and carefully pipe long sausages in 2 rows, leaving a small space between them. Lightly dust with powdered sugar.
- Powdered sugar: to taste
6
Place in the oven for about 14-16 minutes until the cookies dry out and turn golden. Cool on the baking sheet.