Homemade Ladyfingers (Authentic Savoiardi Recipe)
User Reviews
5
Homemade Ladyfingers (Authentic Savoiardi Recipe)
Description
Homemade Ladyfingers are crafted by creating a stable meringue from beaten egg whites and sugar, yielding a strong structure essential for the cookies to hold shape during baking. Egg yolks are folded gently, followed by sifted flour and potato starch to maintain lightness. The optional lemon zest adds a subtle aroma. Piped into 10-12 cm sticks on parchment, the ladyfingers receive a dual sugar sprinkle that creates a delicate exterior crust.
Baked at 200°C for a brief time, the cookies swell slightly and form a tender crumb that is firm enough to absorb coffee or liqueur without disintegrating. The texture balances crispness and softness, ideal for classic desserts like tiramisu. Properly beating the egg whites until very stiff is vital to achieving the characteristic texture and shape.
This recipe yields traditional Savoiardi ladyfingers suitable for various layered desserts requiring sponge-like biscuits that absorb liquids yet retain form.
Ingredients
- 70 g egg 2.5 oz (~2 large eggs, white
- 45 g egg 1.5 oz (~2 large eggs, yolk
- 60 g granulated sugar 3 ½ tablespoons
- 40 g "00" flour 4 tablespoons
- 20 g potato starch 1 ½ tablespoons
- 1 lemon optional, zest
- 1 tablespoon powdered sugar to sprinkle
- 1 tablespoon granulated sugar to sprinkle
Instructions
- Using an electric mixer or hand whisk, beat the egg whites for a few minutes on high speed. When the whites begin to get stiff, add the granulated sugar. Continue to beat the egg whites until you get a very firm, shiny and hard meringue (read Note below).
- Beat the egg yolks with a fork and add them to the whipped egg whites, stirring with a spatula, moving from the bottom upwards (read Note below)
- Add the flour and the potato starch, together with the zest of 1 lemon (optional), and mix until you get a homogeneous mixture.
- Place the mixture in a pastry bag with a smooth and wide tip, and form sticks of about 10/12 cm (about ⅘ inch) on a baking sheet covered with parchment paper.
- During cooking the ladyfingers will expand and swell a little, so it's important that they are spaced apart on the baking sheet. Sprinkle the lady fingers cookies first with the granulated sugar and then with the icing sugar.
- Bake at 200°C (390°F) for 7 minutes. Open to let the steam out and cook for another 2 minutes.
- Let them cool well before using your homemade Ladyfingers cookies for your recipes. For example serve them with pastry cream or simply with a good coffee. They are perfect to make Tiramisu.
Notes
- Beat egg whites until very stiff and glossy to ensure the batter can hold shape when piped.
- Folding the ingredients gently preserves airiness critical for the light texture.
- Sprinkle sugars evenly to create a lightly crisped surface before baking.
- Use freshly zest lemon if available to enhance aroma, though optional.
- The final baked ladyfingers are ideal for soaking in coffee or liquors without losing structure.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20ladyfingers
Amount Per Serving
Calories 35 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 35kcal | 2% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Cholesterol | 24mg | 8% |
| Sodium | 8mg | 0% |
| Potassium | 21mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 4g | 8% |
| Vitamin A | 33IU | 1% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 5mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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