Ladyfingers (Italian Savoiardi biscuits) – homemade cookies essential for desserts like Tiramisu, Banana Pudding or trifles.
Recipe for Ladyfingers (Italian Savoiardi biscuits) comes from a German cookbook first published in 1988 (original title: Backvergnügen wie noch nie by Chrisitan Teubner). I have it for years and have made many recipes from it.
I wanted to make this recipe the best possible so I bought large eggs because I thought it would be right (the recipe didn’t precise how large eggs should be). Oh, how wrong I was! When ladyfingers were baking, they spread a lot and lost their shape. Next morning I bought medium sized eggs and this time my cookies turned out perfect.
The only thing I added to the recipe was a teaspoon of vanilla extract. I think it gives them just the right taste.
I wanted to test something out. In half of the recipes I checked people sprinkle sugar on top of biscuits before baking, and other do it after baking. When sugar is added before baking, ladyfingers get this nice thin and shiny crust, just like store-bought. they also taste better because sugar somehow fuses with batter. Sprinkling sugar after baking is also fine but I prefer the first method.
Basically, it is very similar recipe to sponge cake, only a bit thicker. Once baked and dried, Ladyfingers can be stored for quite a long time.
- 4 eggs, separated
- 120 g (1/2 cup + 1 Tbsp) granulated sugar
- 50 g (5 1/3 Tbsp) cornstarch
- 100 g (3/4 cup + 1/2 Tbsp) all-purpose flour
- 1 tsp vanilla extract
- 4 Tbs powdered sugar
Beat the egg white, then beat in half the amount of granulated sugar and cornstarch until the mixture makes a stiff meringue.
In a separate bowl, beat the egg yolks with remaining sugar and vanilla extract.
Fold in flour and beaten egg whites.
Using a pastry bag with a plain 1/2 inch (1.3 cm) tip, pipe the batter onto the baking sheets. Sprinkle ladyfingers with powdered sugar.
Bake 8-12 minutes in 200 C (390 F) oven, until the cookies are lightly colored. Allow them to cool before removing them from the paper.