Description
Homemade Savoiardi Cookies, also known as ladyfingers, are light and airy Italian sponge cookies perfect for desserts like tiramisu or simply enjoyed with tea or coffee. These cookies have a delicate lemon and vanilla flavor and a slightly crisp exterior dusted with powdered sugar.
Ingredients
Scale
Ingredients
- 4 large eggs, separated
- ½ cup granulated sugar
- 1 tsp finely grated lemon zest (or lemon extract/oil)
- 1 tsp vanilla extract
- ¾ cup cake flour
- 2 tbsp cornstarch
- ¼ tsp fine salt
- ¼ cup powdered sugar (for dusting)
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) and prepare two baking sheets by lining them with parchment paper to prevent sticking.
- Separate Eggs: Carefully separate the egg whites from the yolks, placing them into two different mixing bowls.
- Whip Egg Whites: Beat the egg whites until stiff peaks form. Gradually add the granulated sugar while continuing to beat until the mixture is glossy and holds firm peaks.
- Mix Yolks: In the separate bowl, whisk the egg yolks together with the finely grated lemon zest and vanilla extract until combined and fragrant.
- Fold Yolks into Whites: Gently fold the yolk mixture into the whipped egg whites to retain as much airiness as possible.
- Sift and Incorporate Dry Ingredients: Sift together the cake flour, cornstarch, and salt, then carefully fold these dry ingredients into the egg mixture until just combined.
- Pipe Cookies: Transfer the batter into a piping bag fitted with a ½-inch round tip. Pipe strips about 5 inches long onto the prepared baking sheets, spacing them evenly.
- Dust with Powdered Sugar: Lightly dust the piped batter with half of the powdered sugar. Let them sit for 5 minutes to absorb the sugar, then dust again with the remaining powdered sugar.
- Bake: Bake in the preheated oven for 10 minutes. Then rotate the baking sheets to ensure even baking, and bake for an additional 5 minutes until the cookies are lightly golden on top.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use cake flour for a tender and delicate texture.
- Handle the batter gently when folding to keep the cookies light and airy.
- Ensure egg whites are beaten to stiff peaks for the best structure.
- These cookies can be stored in an airtight container for up to 3 days.
- Perfect for layering in desserts like tiramisu or enjoyed on their own with tea or coffee.
