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Homemade Ladyfingers (Authentic Savoiardi Recipe)
Here you can find out all the secrets to make Ladyfingers (Savoiardi) recipe at home! You will find out that homemade ladyfingers are easy to make and taste much better than the ones you usually buy! Try this step-by-step recipe!Ladyfingers or Savoiardi are typical cookies of Italian pastry. Savoiardi are called "ladyfingers" because of their elongated shape that resembles a lady's fingers and are very popular all over the world.
Ingredients
- 70 g egg whites 2.5 oz (~2 large eggs)
- 45 g yolks 1.5 oz (~2 large eggs)
- 60 g granulated sugar 3 ½ tablespoons
- 40 g "00" flour 4 tablespoons
- 20 g potato starch 1 ½ tablespoons
- 1 lemon zest optional
- 1 tablespoon powdered sugar to sprinkle
- 1 tablespoon granulated sugar to sprinkle
Instructions
- Using an electric mixer or hand whisk, beat the egg whites for a few minutes on high speed. When the whites begin to get stiff, add the granulated sugar. Continue to beat the egg whites until you get a very firm, shiny and hard meringue (read Note below).
- Beat the egg yolks with a fork and add them to the whipped egg whites, stirring with a spatula, moving from the bottom upwards (read Note below)
- Add the flour and the potato starch, together with the zest of 1 lemon (optional), and mix until you get a homogeneous mixture.
- Place the mixture in a pastry bag with a smooth and wide tip, and form sticks of about 10/12 cm (about ⅘ inch) on a baking sheet covered with parchment paper.
- During cooking the ladyfingers will expand and swell a little, so it's important that they are spaced apart on the baking sheet. Sprinkle the lady fingers cookies first with the granulated sugar and then with the icing sugar.
- Bake at 200°C (390°F) for 7 minutes. Open to let the steam out and cook for another 2 minutes.
- Let them cool well before using your homemade Ladyfingers cookies for your recipes. For example serve them with pastry cream or simply with a good coffee. They are perfect to make Tiramisu.
Notes
WHIP THE EGG WHITES UNTIL SUPER-STIFF! You must make a mixture that can be put in the pastry bag and that can be perfectly shaped. If you beat the egg whites too little, the dough will be too soft. The dough will lose its shape and volume as soon as it is placed on the baking sheet with the bag. The dough will expand and you will end up with a real crap.
PLEASE NOTE: The more air you will be able to incorporate during this hand work, the softer, lighter and more perfect the lady fingers will be for soaking in coffee or liquors in your recipes.
Nutrition
Serving: 100gCalories: 35kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gCholesterol: 24mgSodium: 8mgPotassium: 21mgFiber: 0.1gSugar: 4gVitamin A: 33IUVitamin C: 0.4mgCalcium: 5mgIron: 0.2mg
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