Savoiardi (Italian Ladyfingers)

Submitted by Wen in Sacramento

"This is a basic recipe for Italian ladyfingers, the base of many desserts. I searched and searched but could never find these in the store, so I developed my own recipe and they turned out great. These are also nice to dunk in tea or coffee. Not to sweet. Prep can be a little messy, but is worth it. Enjoy!"

 

• Ready In: 1hr
• Ingredients: 6
• Yields: 24 cookies
• Serves: 24

ingredients

• 5 egg whites
• 4 egg yolks
• 2⁄3 cup sugar
• 1 dash vanilla
• 1⁄2 teaspoon baking powder
• 1 cup all-purpose flour

directions

1. Separate eggs into two separate bowls, making sure not to get ANY yolk into the bowls containing the whites.
2. Beat egg whites on high speed until foamy.
3. Add two tablespoons of the 2/3 cup of sugar to the egg whites and continue to beat until stiff peaks form, and set aside.
4. In a separate bowl, Add vanilla and the rest of the sugar to the egg yolks and beat until pale yellow, set aside.
5. Sift together the flour and baking powder together (I didn't want to dirty another bowl so I sifted onto a piece of waxed paper).
6. Gently fold half of the egg whites into the yolks.
7. Fold the flour mixture into the yolks.
8. Fold the rest of the egg whites into the yolks.
9. Preheat oven to 350°F.
10. Load batter into a pastry bag with a wide tip, or a ziploc bag with the corner snipped off.
11. Pipe onto a greased cookie sheet in any shape you'd like (traditionally, they are shaped like fingers, about as wide as your pointer and middle finger put together).
12. Bake for 6 minutes, or until edges are just golden brown.

Reviews

[St. Louie Suzie]

Great recipe! Instructions were easy to follow and the ladyfingers turned out beautifully. Mine did need to bake about 11-12 minutes though to get just lightly brown at edges and bottom. The recipe yielded 52 ladyfingers, each about 1.5" wide by 3.25" long. The only change I made to the recipe was I used medium eggs, so used 5 yolks and 7 whites.

 

[dcookiebaker]

These were easy. I baked them in a convection oven at 325 for about 7 minutes, til lightly browned, and they worked wonderfully for tiramisu. Thanks!

 

[Dee514]

Saturday, August 16, 2008, 6:56 PM A reply from the posting chef "Wen in Sacramento" Subject: Italian lady fingers http://www.recipezaar.com/185771 Sorry for the late response! Yes, 350 is the correct temp. Thanks for the email! :D Wendy

 

[haileehasemail]

Coming from someone who makes cream puffs, apple pies and cheesecake all the time, this recipe was a waste of time and ingredients. I followed instructions to the T, and ended up with flat sunken soft things that didn't resemble decent looking at all. The temperature was too high I noticed halfway, the dough was burning on the bottom and soggy on top, then I had to turn it down to 300 degrees, and when they were done they were still ridiculously flat, edible but flat and not good. Not sure where the heck I went wrong.

 

[browneyedbakerr_]

A dash of vanilla was a bit confusing, i think that should be clarified, other than my guessing of the amount of vanilla, they came out great(: