Savoiardi (Lady Fingers)

Dee514's Note:

Lady Fingers are cake-like strips (or "fingers") used as a base in many dessert recipes. They are easy to make and I think they are much better than the "store bought" kind. They are also yummy with a cup of coffee or tea.

• Total Time: 35 mins
• Prep Time: 25 mins
• Cook Time: 10 mins

Ingredients:

Yield: 24 3inch F ...

• 3 egg yolks
• ½ cup sugar
• ½ cup pastry flour
• 1 dash salt (approx. 1/8 teaspoon)
• ½ teaspoon vanilla
• 3 egg whites
• 1 tablespoon confectioners' sugar
• ½ tablespoon granulated sugar
• butter (to grease baking sheet)

Directions:

1. Beat egg yolks and 3/8 cup sugar until yellow and foamy.
2. Add flour and salt, mix until smooth.
3. Add vanilla to egg yolk/flour mixture.
4. Beat egg whites until firm and fold into egg yolk mixture until thoroughly blended.
5. Butter a baking sheet (or line with parchment).
6. Drop batter by Tablespoonfuls on to baking sheet, shape into"fingers" 3 inches long.
7. Mix Confectioner's and granulated sugars together, sprinkle half the sugar mixture over the fingers.
8. Let the unbaked fingers stand for about 10 minutes.
9. Sprinkle fingers with remaining half of sugar and let stand for 5 minutes.
10. Bake in a preheated 375°F oven for about 10 minutes or until golden.
11. Remove from pan and cool on cake rack.

Reviews

[blackburn3559]

This recipe for lady fingers is not a good one. I have been making them for years so I will add my own recipe for people who want to make them the correct. The egg yolks and sugar should be beaten until thick and pale yellow. There is no need for the pastry flour, self rising will do best. And if you substitute almond extract for the vanilla they taste great. This batter is way too thin. You should be able to put them into a piping bag and pipe them out in finger shapes without having to fuss with the mixture running all over the place. And use parchment paper or a silpat instead of butter , you can use and kind of butter or crisco or spray and even use it in combination with flour and the batter will still stick to your pan and ruin all of your hard work.

[QueenMeg]

These were okay, but i very messy to make. They turned out runny and I used a ziplock bag with a corner cut off to make their shape on the baking sheet. Cooking time for me was closer to 7mins. I probably wouldn\'t make these ones again, maybe another recipe would work better for me.