Description
Delight in these classic homemade Savoiardi cookies, also known as Italian ladyfingers. Light, airy, and subtly flavored with lemon zest and vanilla, they make the perfect base for tiramisu or a sweet snack on their own. These crisp, buttery cookies are effortlessly piped and baked to golden perfection.
Ingredients
Scale
Egg Mixture
- 4 large eggs, separated
- ½ cup granulated sugar
- 1 tsp finely grated lemon zest (or lemon extract/oil)
- 1 tsp vanilla extract
Dry Ingredients
- ¾ cup cake flour
- 2 tbsp cornstarch
- ¼ tsp fine salt
Finishing
- ¼ cup powdered sugar (for dusting)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Separate Eggs: Carefully separate the egg whites from the yolks into two clean, dry bowls for proper whipping and mixing.
- Beat Egg Whites: Using a mixer, beat the egg whites until stiff peaks form. Gradually add the granulated sugar while continuing to beat until the mixture is glossy and smooth.
- Mix Egg Yolks: In another bowl, whisk together the egg yolks with finely grated lemon zest and vanilla extract until well combined and fragrant.
- Combine Mixtures: Gently fold the egg yolk mixture into the beaten egg whites to maintain airiness.
- Add Dry Ingredients: Sift together the cake flour, cornstarch, and salt. Carefully fold this dry mix into the egg mixture until just combined, ensuring not to deflate the batter.
- Pipe Batter: Transfer the batter to a piping bag fitted with a ½-inch round tip. Pipe 5-inch long strips onto the prepared baking sheets, spacing them adequately.
- Dust with Sugar: Sprinkle half of the powdered sugar over the piped batter. Let it rest for 5 minutes to allow the sugar to adhere, then dust with the remaining powdered sugar.
- Bake Cookies: Bake in the preheated oven for 10 minutes. Then rotate the pans to ensure even baking and bake for an additional 5 minutes until the cookies are lightly golden and dry to the touch.
- Cool: Let the cookies cool on the baking trays for 5 minutes to set, then transfer to a wire rack to cool completely before serving or storing.
Notes
- Use cake flour for a lighter texture; all-purpose flour may result in denser cookies.
- Ensure egg whites are beaten to stiff peaks for maximum volume and lightness.
- Resting with powdered sugar helps create the signature delicate crust on the ladyfingers.
- Piping length can be adjusted based on preference but maintaining uniform size ensures even baking.
- Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
