Homemade Ladyfingers Recipe | How to Make Italian Savoiardi

By The Cooking Foodie · 45 min

Ingredients

Instructions

1. Preheat the oven to 180°C (350°F). Line two baking trays with parchment paper and fit a piping bag with a large round tip (about 1.2 cm).
2. In a clean, grease-free bowl, whisk the egg whites with a pinch of salt. Gradually add half the remaining sugar (50 g) and beat to stiff, glossy peaks.
3. In a separate large bowl, beat the egg yolks with the other half of the sugar (50 g) and the vanilla until thick, pale and forming ribbons, about 3-4 minutes.
4. Fold the egg whites into the yolk mixture in 2-3 additions, using light motions to keep the air in.
5. Sift the flour and cornstarch over the batter and fold until no dry streaks remain. Do not overmix.
6. Transfer the batter to the piping bag. Pipe a small dot of batter under each corner of the parchment to secure it, then pipe 8-10 cm (3-4 inch) fingers spaced slightly apart.
7. Dust generously with powdered sugar, leave for 5 minutes, then dust again.
8. Bake for 10-12 minutes, until puffed, lightly golden and springy. Cool completely on the tray.

Summarized from The Cooking Foodie's video. Watch it for the details.

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