Ladyfingers (Savoiardi)
User Reviews
4.8
Ladyfingers (Savoiardi)
Description
Ladyfingers (Savoiardi) are made by beating egg whites to soft and then stiff peaks with sugar, while separately whipping egg yolks with sugar and flavorings until lightened. The yolk mixture is gently folded into the egg whites along with sifted flour and cornstarch to maintain airiness. The batter is piped into finger-shaped lines on a baking sheet.
Baking at moderate temperature produces cookies with a tender, light crumb that holds shape yet remains delicate. A sprinkle of granulated sugar on top before baking adds a slight crispness and shine. The final texture is airy, slightly moist but firm enough to hold in desserts, with subtle sweetness and vanilla notes.
These cookies are commonly used fresh in desserts like tiramisu but can be stored in an airtight container at room temperature for a few days or frozen for longer storage. If used in tiramisu, letting them sit uncovered overnight improves texture for soaking liquids.
Ingredients
- 6 large egg yolks and whites separated (room temperature preferred
- 1 cup granulated sugar divided
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
- 2 Tablespoons cornstarch
- granulated sugar for sprinkling over cookies, optional, additional
Instructions
- Preheat oven to 350F (175C). Place egg whites in a large, completely clean, dry, and grease-free bowl. Use an electric mixer (or stand mixer) to beat until you have soft peaks¹.
- Continue to stir on medium-speed and gradually (1 Tablespoon at a time) add half (½ cup/100g) of the granulated sugar. Continue to beat until you achieve stiff peaks². Set aside.
- In a separate bowl combine egg yolks, remaining sugar, vanilla extract, and salt. Beat on medium/high speed until lightened and color and slightly thickened (this will take several minutes and the mixture will slightly increase in volume).
- Gently pour the yolk mixture over the egg whites. Sift flour and cornstarch over the mixture and use a spatula to gently fold everything together until completely combined (take care to mix carefully and do not use an electric mixer for this step, you don’t want to deflate your egg whites).
- Transfer batter to a pastry bag fitted with a ½” piping tip (I use a Wilton 1A, you could also use a disposable piping bag with the end snipped off for an opening that is ½” wide).
- Pipe batter into 4” (10cm) lines, leaving 2” (5cm) of space between cookies.
- Sprinkle additional granulated sugar evenly over cookies if desired (alternatively you can dust them with powdered sugar after baking and cooling) then transfer to 350F (175C) oven and bake 15-18 minutes or until cookies are slightly golden.
- Allow to cool at least 10 minutes on baking sheet before transferring to wire rack to cool completely.
- If using for Tiramisu, let them sit, uncovered at room temperature overnight before using. Otherwise, store in an airtight container for 2-3 days.
Notes
- Soft peaks mean the whipped egg whites form peaks that gently fold over when the beater is lifted.
- Stiff peaks mean the egg whites hold firm, upright peaks without collapsing.
- Ladyfingers are best served the same day but keep 2-3 days in an airtight container at room temperature.
- They can be frozen for up to 2 months and thaw quickly at room temperature.
- When used in tiramisu, letting ladyfingers sit uncovered overnight improves their texture for soaking.
- This recipe yields enough ladyfingers for a 9x13-inch tiramisu pan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 50cookies
Amount Per Serving
Calories 38 kcal
% Daily Value*
| Serving | 1ladyfinger | |
| Calories | 38kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 31mg | 1% |
| Potassium | 12mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 29IU | 1% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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