Savoiardi Italian Ladyfingers
Delight in the airy, subtly sweet charm of Savoiardi Italian Ladyfingers, the quintessential treat for indulgent desserts like tiramisu and trifles! These classic sponge cookies are as light as a cloud, thanks to a delicate batter made from whipped egg whites and yolks, sugar, and a touch of vanilla. A dusting of powdered sugar adds a light, crispy top, while gentle folding techniques ensure their signature fluffy texture. With just 20 minutes of prep and a quick 10-minute bake, this versatile recipe yields 24 golden, tender ladyfingers that can be savored as-is or layered into decadent creations. Perfectly crisp on the outside and soft within, Savoiardi are a timeless Italian favorite you can make right at home.
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Recipe Information
Ingredients
- 3 Eggs (large, separated)
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 75 grams All-purpose flour
- 25 grams Cornstarch
- 30 grams Powdered sugar (for dusting)
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a clean, grease-free bowl, beat the egg whites using an electric mixer until soft peaks form.
Gradually add half of the granulated sugar (50 grams) to the egg whites, one tablespoon at a time, while continuing to beat until stiff, glossy peaks form.
In a separate bowl, beat the egg yolks and the remaining granulated sugar (50 grams) until the mixture becomes pale, thick, and doubles in volume. This should take about 3-4 minutes.
Add the vanilla extract to the yolk mixture and gently fold it into the whipped egg whites, being careful not to deflate the mixture.
Sift the all-purpose flour and cornstarch together into the egg mixture in three additions. Gently fold the dry ingredients into the egg mixture with a spatula until fully incorporated, but take care not to overmix.
Transfer the batter into a piping bag fitted with a plain round tip. Pipe 3-inch (7.5 cm) long strips onto the prepared baking sheets, leaving at least 1 inch (2.5 cm) of space between each cookie.
Dust the piped ladyfingers generously with powdered sugar using a fine mesh sieve. Wait 1-2 minutes and then dust them a second time to create a lightly crispy top layer.
Bake in the preheated oven for 8-10 minutes, or until the ladyfingers are light golden in color and slightly firm to the touch.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Once fully cooled, the Savoiardi can be used immediately in recipes or stored in an airtight container for up to one week.
Nutrition Facts
Calories |
1088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 555 mg | 185% | |
| Sodium | 214 mg | 9% | |
| Total Carbohydrate | 211.8 g | 77% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 131.3 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 86 mg | 7% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 300 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
