Savoiardi (Italian Ladyfingers)

YIELD: 24 cookies




  • Separate eggs into two separate bowls, making sure not to get ANY yolk into the bowls containing the whites.
  • Beat egg whites on high speed until foamy.
  • 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.
  • In a separate bowl, Add vanilla and the rest of the sugar to the egg yolks and beat until pale yellow, set aside.
  • 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).
  • Gently fold half of the egg whites into the yolks.
  • Fold the flour mixture into the yolks.
  • Fold the rest of the egg whites into the yolks.
  • Preheat oven to 350°F.
  • Load batter into a pastry bag with a wide tip, or a ziploc bag with the corner snipped off.
  • 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).
  • Bake for 6 minutes, or until edges are just golden brown.