Description
These homemade Savoiardi cookies, also known as Italian ladyfingers, are light, airy, and perfect for desserts like tiramisu or enjoyed on their own. Made with simple ingredients like eggs, sugar, lemon zest, and cake flour, they have a delicate texture and subtle citrus flavor. The cookies are piped into strips, dusted with powdered sugar, and baked until lightly golden, creating a crisp exterior and a soft, spongy interior.
Ingredients
Egg Mixture
- 4 large eggs, separated
- ½ cup granulated sugar
- 1 tsp finely grated lemon zest (or lemon extract/oil)
- 1 tsp vanilla extract
Dry Ingredients
- ¾ cup cake flour
- 2 tbsp cornstarch
- ¼ tsp fine salt
Topping
- ¼ cup powdered sugar (for dusting)
Instructions
- Preheat the oven: Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper to prevent the cookies from sticking.
- Separate the eggs: Carefully separate the egg whites and yolks into two different bowls, ensuring no yolk contaminates the whites to help achieve proper whipping.
- Beat egg whites: Using a mixer, beat the egg whites until stiff peaks form. Gradually add the granulated sugar while continuing to beat until the mixture is glossy and stable.
- Mix egg yolks with flavorings: In a separate bowl, whisk the egg yolks together with the finely grated lemon zest and vanilla extract to infuse the batter with light citrus and vanilla notes.
- Combine yolks and whites: Gently fold the egg yolk mixture into the beaten egg whites, being careful not to deflate the airy texture you’ve created.
- Incorporate dry ingredients: Sift together the cake flour, cornstarch, and fine salt, then carefully fold this mixture into the egg mixture until just combined to maintain the light batter.
- Pipe the batter: Transfer the batter into a piping bag fitted with a ½-inch round tip. Pipe strips approximately 5 inches long onto the prepared baking sheets, spacing them slightly apart.
- Dust with powdered sugar: Lightly dust the piped batter with half of the powdered sugar. Let the cookies sit for 5 minutes, allowing the sugar to absorb moisture, then dust with the remaining powdered sugar.
- Bake the cookies: Bake in the preheated oven for 10 minutes, then rotate the pans for even baking and continue baking for an additional 5 minutes until the cookies are lightly golden.
- Cool the cookies: Let the cookies cool on the baking trays for 5 minutes before transferring them to a wire rack to cool completely, ensuring a crisp, dry texture.
Notes
- Ensure egg whites are free of yolk for better volume when whipped.
- Use cake flour for a tender and delicate crumb.
- Allowing the sugar dusting to absorb moisture before baking enhances the cookie’s texture.
- Cookies can be stored in an airtight container for up to 5 days.
- These Savoiardi cookies are ideal for tiramisu or enjoyed as a light snack with tea or coffee.
