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Homemade Ladyfingers (Savoiardi) Recipe

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3.8 from 9 reviews

Homemade Ladyfingers (Savoiardi) are light, airy sponge cookies perfect for desserts like tiramisu or enjoyed on their own. Made with whipped egg whites, sugar, and a delicate mix of flour and cornstarch, these crisp, golden treats are baked to perfection and dusted with powdered sugar for an inviting presentation.

Ingredients

For the Ladyfingers:

  • 4 large eggs, separated
  • ⅔ cup granulated sugar, divided
  • 1 teaspoon vanilla extract or vanilla paste
  • 1 cup all-purpose flour
  • 1 tablespoon cornstarch
  • Powdered sugar, for dusting

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
  2. Separate the Eggs: Carefully separate the egg yolks from the whites, placing yolks in a small bowl and whites in a larger mixing bowl.
  3. Whip Egg Whites: Using an electric mixer, whip the egg whites until soft peaks form, which should take about 1-2 minutes.
  4. Add Sugar to Whites: Slowly add ⅓ cup of granulated sugar to the egg whites while continuing to whip until stiff, glossy peaks form, approximately 4-5 minutes more.
  5. Whisk Egg Yolks: In another bowl, whisk the egg yolks until combined, then gradually add remaining ⅓ cup sugar and beat until the mixture is pale yellow, about 4-5 minutes. Stir in vanilla extract.
  6. Combine Mixtures: Gently fold the egg yolk mixture into the whipped egg whites. Sift the flour and cornstarch over the batter and delicately fold again until fully incorporated, ensuring the batter remains fluffy and aerated.
  7. Pipe the Batter: Transfer the batter to a piping bag fitted with a large round tip or use a Ziploc bag with a cut corner. Pipe the batter into 4-inch long by 1-inch thick logs on the prepared baking sheet, spacing them about 2 inches apart.
  8. Dust with Powdered Sugar: Lightly dust the piped batter with powdered sugar before baking for a delicate crust.
  9. Bake: Place the baking sheet in the oven and bake for 10-12 minutes, or until the ladyfingers are lightly golden and crisp around the edges.
  10. Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  11. Final Dusting and Serve: Optionally, dust with additional powdered sugar before serving. These ladyfingers are now ready to enjoy or use in your favorite dessert recipes.

Notes

  • Ensure to gently fold the batter to preserve the airiness from the whipped egg whites, which is essential for the light texture.
  • If you don’t have a piping bag, a Ziploc bag with the corner snipped works as a great substitute.
  • Store ladyfingers in an airtight container at room temperature for up to 3 days to maintain crispness.
  • Perfect for tiramisu, trifles, or as a crisp snack with tea or coffee.
  • Use room temperature eggs to achieve better whipping volume and incorporation.

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