Ladyfingers
Ladyfingers, also known as savoiardi, are light and airy sponge biscuits that are perfect for layering in desserts like tiramisu or serving with fruit and cream.
Equipment
- Mixing Bowls: For preparing the batter.
- Electric Mixer: A hand or stand mixer works best for whipping egg whites and yolks.
- Rubber Spatula: For folding ingredients.
- Piping Bag with Round Tip: For shaping the ladyfingers.
- Baking Sheet: For baking the cookies.
- Parchment Paper: To line the baking sheet.
- Sifter: For dusting powdered sugar and flour.
Ingredients
- For Ladyfingers
- 4 large eggs separated
- 1/2 cup granulated sugar divided
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whip egg yolks and 1/4 cup sugar until pale and thick; stir in vanilla.
- Whip egg whites until soft peaks form; gradually add remaining sugar and whip until stiff peaks form.
- Fold egg whites into yolk mixture, then sift in flour and fold until just combined.
- Pipe batter onto the prepared sheet in 3-inch lines; dust with powdered sugar.
- Bake for 12-15 minutes until lightly golden and springy.
- Cool on a wire rack before using.
Notes
Feel free to experiment with flavors and presentation when serving ladyfingers, and enjoy their delightful taste in a variety of desserts!