“Ladyfingers” is the name for this light and delicate cookie. A traditional treat for the royal court of Savoy, savoiardi is more familiar to you as a base for tiramisu or a favourite children’s delicacy. Of course, we most often buy these “little ones” in the store, but try to make them yourself, even if you are not going to make tiramisu today. I really love homemade savoiardi with morning coffee or midday ice cream 🙂
“Ladyfingers” is the name for this light and delicate cookie. A traditional treat for the royal court of Savoy, savoiardi is more familiar to you as a base for tiramisu or a favourite children’s delicacy. Of course, we most often buy these “little ones” in the store, but try to make them yourself, even if you are not going to make - Prep time: 15 minutes
- Cook time: 10 minutes
- Makes: 35
- Difficulty: medium
- Course: pastry
- Cookware: pastry bag with nozzles, stand mixer, cooling rack
- Cuisine: Italian
Ingredients
- 65 g flour
- 65 g potato starch
- 3 egg yolks
- 2 egg whites
- 1 tsp honey
- 25 g sugar
Cooking method
Step 1
Heat the oven to 180°C. In a separate bowl, combine the starch and flour and set aside. Separate the whites from the yolks. Beat the yolks with honey and half the sugar. Beat the egg whites with the other half of the sugar until they are firm and shiny. Add flour and starch to the yolks and mix. While gently stirring the dough, gradually add egg whites in small portions until the dough is smooth.
Step 2
Cover the baking tray with parchment. Place the dough in a pastry bag. Pipe the cookies on parchment paper in strips 10cm long, leaving about 3cm between the strips, as the cookies will increase in volume. Bake cookies for 5-10 minutes until golden brown. Remove from the oven, let the cookies to cool completely and remove from the parchment.
My tips and tricks:
And now I will tell you the secret to a thin sugar crust on the most delicious Italian savoiardis. To achieve it, after you have piped the dough on the parchment, lightly sprinkle the cookies with icing sugar and leave it for 5 minutes. Then sprinkle with the icing sugar again and put the cookies in the oven right away.
- 65 g flour
- 65 g potato starch
- 3 egg yolks
- 2 egg whites
- 1 tsp honey
- 25 g sugar
- Heat the oven to 180°C. In a separate bowl, combine the starch and flour and set aside. Separate the whites from the yolks. Beat the yolks with honey and half the sugar. Beat the egg whites with the other half of the sugar until they are firm and shiny. Add flour and starch to the yolks and mix. While gently stirring the dough, gradually add egg whites in small portions until the dough is smooth.
- Cover the baking tray with parchment. Place the dough in a pastry bag. Pipe the cookies on parchment paper in strips 10cm long, leaving about 3cm between the strips, as the cookies will increase in volume. Bake cookies for 5-10 minutes until golden brown. Remove from the oven, let the cookies to cool completely and remove from the parchment.