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    You are in: Home / Recipes / Savoiardi (Italian Ladyfingers) Recipe
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    Savoiardi (Italian Ladyfingers)

    Savoiardi (Italian Ladyfingers). Photo by St. Louie Suzie

    1/1 Photo of Savoiardi (Italian Ladyfingers)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    Wen in Sacramento, CA's Note:

    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!

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    Serves: 24



    Units: US | Metric


    1. 1
      Separate eggs into two separate bowls, making sure not to get ANY yolk into the bowls containing the whites.
    2. 2
      Beat egg whites on high speed until foamy.
    3. 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. 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. 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. 6
      Gently fold half of the egg whites into the yolks.
    7. 7
      Fold the flour mixture into the yolks.
    8. 8
      Fold the rest of the egg whites into the yolks.
    9. 9
      Preheat oven to 350°F.
    10. 10
      Load batter into a pastry bag with a wide tip, or a ziploc bag with the corner snipped off.
    11. 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. 12
      Bake for 6 minutes, or until edges are just golden brown.

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    Ratings & Reviews:

    • on November 27, 2013


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 16, 2008

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

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 19, 2014


      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(:

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Savoiardi (Italian Ladyfingers)

    Serving Size: 1 (20 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 52.3
    Calories from Fat 6
    Total Fat 0.7 g
    Saturated Fat 0.2 g
    Cholesterol 27.6 mg
    Sodium 20.3 mg
    Total Carbohydrate 9.7 g
    Dietary Fiber 0.1 g
    Sugars 5.6 g
    Protein 1.6 g

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