Savoiardi (Ladyfingers)
Homemade savoiardi, also known as Italian ladyfingers, are delicious and fun to make! These light and airy cookies are ideal for classic Italian desserts like tiramisu, or as the perfect treat to enjoy with a cup of coffee or tea!
Servings: 50 cookies
Calories: 41kcal
Ingredients
- 6 large eggs (room temperature, yolks and whites separated)*
- 1 cup cane sugar (divided into two, ½ cup portions)*
- 2 teaspoons vanilla extract *
- ½ teaspoon kosher salt
- 1½ cups all-purpose flour *
- 2 tablespoons cornstarch
- ¼ cup powdered sugar
Instructions
- Preheat oven, prepare the piping bag and baking sheets: preheat the oven to 350℉ (177℃). Fit a large piping bag with a ½-inch round tip (like a Wilton 1A). Or you can cut a ½-inch opening in a plastic food storage bag. Then line 3 to 4 baking sheets with parchment paper. Make templates for the savoiardi by using a food-safe pencil to mark 4-inch lines on the parchment, spaced 2 inches apart. Then flip the parchment so the markings won't touch the dough. If you don't have 3 to 4 baking sheets, create enough templates for 50 cookies and reuse a baking sheet between batches.
- Whisk the egg yolk mixture: add the egg yolks, ½ cup of cane sugar, vanilla extract, and kosher salt in a large mixing bowl. Beat on medium-high speed using a handheld mixer or a stand mixer with a whisk attachment. When done, the egg yolk mixture should be pale and fluffy, which takes about 3 to 4 minutes. Set aside.
- Whisk the egg whites: place the egg whites in a separate, large mixing bowl. Using clean beaters, beat the egg whites on high speed until soft peaks form, where the peaks briefly hold their shape before gently folding over. While beating, gradually add the remaining ½ cup of sugar until fully dissolved. When done, the egg whites should be thick, shiny, and form stiff peaks that hold their shape. This takes about 5 minutes.
- Combine the egg whites and egg yolks: briefly hand whisk the egg yolk mixture before folding in the egg whites, to ensure it's well mixed. Then, using a spatula, gently fold the egg whites into the yolk mixture in three batches by hand. Be careful to not deflate the egg whites. Fold until the mixture is just combined.
- Add the flour and cornstarch: sift the flour and cornstarch into the egg mixture in three additions. Fold gently by hand, using a spatula, until there are no more streaks of flour. Be careful not to over-mix.
- Pipe the batter: transfer the batter into the prepared piping bag. Pipe the batter into strips on the prepared baking sheets, using the templates you made in Step 1 as a guide. The strips should be 4 inches long by ½-inch wide, with about 2 inches of space between so they don't spread into each other as they bake.
- Dust with powdered sugar: generously dust each strip of batter with powdered sugar. Let sit for a minute and dust again. This helps to give the savoiardi a crisp top.
- Bake: place the baking sheet on the middle rack of the oven and bake for 11 to 12 minutes, or until the savoiardi are lightly golden. Repeat with the remaining batches. Let cool on the baking sheets for at least 10 minutes, then transfer them to a wire rack to cool completely. Dust with more powdered sugar if desired, serve, and enjoy!
Video
Notes
- Eggs: it's important to completely separate the egg whites and yolk. If the whites have even a tiny bit of yolk in them, they will not whip up properly.
- Cane sugar: you can substitute with the same amount of granulated sugar.
- Vanilla extract: substitute with the same amount of almond extract if desired.
- All-purpose flour: for light and airy savoiardi, it's important to measure the flour exactly. I prefer to measure in grams, using a food scale. If you don't have one, use the "spoon and level" method with a measuring cup. To do so, spoon the flour into the measuring cup, but do not pack it down. Then use the back of a knife to level off the top of the cup.
- Add citrus: for bright, citrus flavor, add a teaspoon of lemon or orange zest to the batter. Do so in Step 2, when whisking the egg yolk mixture.
- Add spices: you can add warm spices to enhance the flavor, sifting them into the batter in Step 5, alongside the flour and cornstarch. I like adding ½ teaspoon of cinnamon and ¼ teaspoon each of nutmeg and cardamom. It's perfect when making savoiardi for a holiday tiramisu or a standalone festive treat!
- Fitting the piping bag with a tip: if you've never fit a piping bag with a tip before, I have tutorials for you! See the FAQ section of the blog post, where I answer the question "How do I prepare a piping bag?" For a quick video tutorial, see my recipe video that shows how to fit a piping bag with a tip.
- Equipment: large 16-inch piping bag; ½-inch piping tip (like a Wilton 1A).
- Storage: baked savoiardi can be stored in an airtight container at room temperature for up to 1 week. Although you can also store them in the refrigerator for up to 1 week, they may lose their crispness faster. For longer periods of storage, you can keep them in an airtight container in the freezer for up to 3 months. Place parchment paper between the layers to avoid sticking. They will thaw quickly at room temperature.
- How to restore crispness to soft savoiardi: regardless of the storage method, savoiardi will soften over time. To make them crisp again, arrange them in a single layer on a baking sheet and place them in a 200°F (93°C) oven for about 10 to 15 minutes. Watch carefully so they don't brown. This is also a great way to firm up savoiardi before using them in tiramisu. For a delicious tiramisu recipe, check out my pumpkin tiramisu!
Nutrition
Serving: 1cookie | Calories: 41kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 22mg | Sodium: 21mg | Potassium: 13mg | Fiber: 0g | Sugar: 5g | Vitamin C: 0mg | Calcium: 4mg | Iron: 0mg
