Ladyfingers (Savoiardi)

Prep: 30

Cook: 20

Total Time: 50

Yield: 48 cookies

Course: Dessert

Cuisine: Italian

Calories: 23kcal

Author: Jessica Gavin

Learn how to make ladyfingers at home using a simple batter mixture and piping technique. Use them for tiramisu, trifles, cakes, and more!

Ingredients

▢ ½ cup (99 g) granulated sugar
▢ ¼ cup (28 g) powdered sugar, plus more for dusting
▢ 4 large eggs, white and yolks separated
▢ ⅛ teaspoon table salt
▢ 1 teaspoon (5 ml) vanilla extract
▢ ¾ cup (107 g) all-purpose flour

Instructions

Preheat the Oven - Set the oven racks to the upper-middle and lower-middle positions. Preheat to 350ºF (177ºC). Line two large baking sheets with parchment paper and lightly coat with cooking spray to prevent sticking. Set aside.
Whip the Egg Whites - In a small bowl, combine ¼ cup granulated sugar and 2 tablespoons powdered sugar, and set aside. In a stand mixer fitted with the whisk attachment, whip the egg whites and salt on high speed (setting 10) until very soft peaks form, about 30 to 45 seconds. Reduce to medium speed (setting 5), then gradually add the sugar mixture.
Increase the speed to high (setting 10), and whip until glossy, stiff peaks form, about 30 to 45 seconds. Carefully transfer the whipped egg whites to a large bowl and set aside.
Mix the Egg Yolks - In a stand mixer fitted with the paddle attachment, beat the egg yolks, vanilla, and ¼ cup of granulated sugar at medium-high speed (setting 8) until thick and pale yellow, about 5 minutes.
Make the Batter - Pour the egg yolk mixture into the bowl of egg white mixture. Sift the flour on top, then gently fold it in with a spatula until combined.
Pipe - Fit a pastry bag with a ½ inch plain tip. Pipe the batter into 3-inch long and 1-inch wide strips, about 1 inch apart on the prepared baking sheets, about 24 per tray. Use the remaining 2 tablespoons of powdered sugar to sift over each strip.
Bake the Cookies - Bake both trays for 10 minutes. Switch and rotate the trays, and bake until the edges of the cookies are golden brown, about 6 to 8 minutes. Cool the cookies on the trays for 5 minutes, then transfer them to a wire rack to cool completely. If desired, dust with more powdered sugar.

Notes

For Softer Cookies: Bake the cookies for 7 minutes, then switch and rotate. Bake until the surface is dry, set, and soft when pressed, about 3 to 7 minutes.
Storing: Store in an airtight container at room temperature for up to 5 days.
Freeze: Store in a resealable plastic bag in the freezer for up to 2 months. Defrost before use.

Nutrition

Recipe Link

Recipe Video