Description
These homemade Savoiardi cookies, also known as ladyfingers, are light and airy sponge cookies perfect for tiramisu or enjoying on their own. Made with egg whites whipped to stiff peaks and a delicate blend of cake flour and cornstarch, they are dusted with powdered sugar for a sweet finish. This recipe yields crispy yet tender cookies baked to a golden perfection.
Ingredients
Scale
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
For Dusting
- ¼ cup powdered sugar
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Separate Eggs: Carefully separate the egg whites and yolks into two different bowls, ensuring no yolk contaminates the whites for optimal whipping.
- Whip Egg Whites: Beat egg whites using an electric mixer until stiff peaks form. Gradually add the granulated sugar while continuing to beat until the mixture is glossy and firm.
- Mix Yolks and Flavorings: In the other bowl, whisk together the egg yolks, finely grated lemon zest, and vanilla extract until well combined.
- Combine Mixtures: Gently fold the yolk mixture into the beaten egg whites to maintain the light airiness of the batter.
- Add Dry Ingredients: Sift together the cake flour, cornstarch, and salt. Carefully fold these dry ingredients into the egg mixture until just combined, avoiding overmixing.
- Pipe Batter: Transfer the batter into a piping bag fitted with a ½-inch round tip. Pipe 5-inch long strips evenly onto the prepared baking sheets, leaving space between each strip for expansion.
- Dust with Sugar: Lightly dust the piped batter with half of the powdered sugar. Let it sit for 5 minutes to allow the sugar to settle, then dust the remaining powdered sugar on top.
- Bake Cookies: Bake in the preheated oven for 10 minutes, then rotate the pans for even baking and bake for an additional 5 minutes or until the cookies are lightly golden and firm to the touch.
- Cool: Allow the cookies to cool on the baking trays for 5 minutes before transferring them to a wire rack to cool completely. This helps maintain their crisp texture.
Notes
- Ensure no yolk gets into the egg whites for proper whipping.
- Use cake flour for a lighter texture; all-purpose flour will affect the cookie’s delicacy.
- The lemon zest adds a subtle citrus aroma but can be substituted with lemon extract or omitted if preferred.
- Allow cookies to cool completely before storing to prevent sogginess.
- These cookies can be used in desserts such as tiramisu or enjoyed plain with tea or coffee.
