Savoiardi (Ladyfingers) Recipe
Category: Desserts
Servings: 60 pieces
Savoiardi, also known as ladyfingers, are a delicate, sweet, and airy Italian biscuit often used in desserts like tiramisu or served with fruit and cream. These soft and lightly crispy biscuits are surprisingly easy to make at home with the right techniques. Letβs dive into the process of creating these delightful treats, step-by-step, and discover how to get them just right.
Ingredients
| Ingredient | Quantity |
|---|---|
| Egg Yolks | 125g |
| Sugar | 185g |
| Egg Whites | 190g |
| All-purpose Flour (00) | 150g |
| Potato Starch (Fecola di Patate) | 65g |
| Powdered Sugar | 50g |
| Cornstarch (Maizena) | 5g |
Instructions
Step 1: Preparing the Egg Yolks and Sugar
Start by separating the eggs, placing the yolks in the mixing bowl of your stand mixer. Add 100g of sugar to the yolks and begin mixing on medium speed. The yolks should be whipped until their volume increases by about four times, becoming light and pale in color. To check if the yolks are properly whipped, turn off the mixer, and insert a silicone spatula (marisa) into the mixture. If the yolk mixture sticks to the spatula and doesnβt drip off, it is ready. Set this mixture aside.
Step 2: Whipping the Egg Whites
Now, take the egg whites and place them in a separate mixing bowl. Begin whipping the whites at medium speed. The way you incorporate the sugar into the egg whites influences the texture of the final product. If you add the sugar early, before the whites are fully whipped, you will get a denser and more compact texture. On the other hand, if you wait until the whites are nearly whipped, the sugar will create a smoother, lighter, and more airy mixture.
As the whites start to thicken and increase in volume, gradually add the powdered sugar, a little at a time. Continue whipping until the mixture is smooth, shiny, and forms stiff peaks that resemble a βbirdβs beakβ when you lift the whisk. This is the perfect consistency for the savoiardi.
Step 3: Sifting the Dry Ingredients
While the egg whites are whipping, sift together the all-purpose flour, potato starch, and cornstarch. Sifting helps the dry ingredients incorporate more evenly into the batter and prevents the mixture from deflating when added to the egg whites.
Step 4: Combining the Mixtures
Once your egg yolk mixture and whipped egg whites are ready, itβs time to gently combine them. Begin by adding one-third of the whipped egg whites to the egg yolk mixture. Use a spatula to fold them in gently, moving from the bottom to the top in a circular motion. The key here is to preserve as much air as possible to keep the batter light and fluffy.
Before the egg whites are fully incorporated, add one-third of the sifted dry ingredients to the batter, again folding it in very gently. Repeat this process twice more: first, add another third of the egg whites, followed by another third of the dry ingredients. Continue this until all the egg whites and dry ingredients are mixed in, leaving you with a fluffy and compact batter.
Step 5: Piping the Savoiardi
Transfer the batter to a piping bag fitted with a 13mm round tip. On a baking tray lined with parchment paper, pipe the batter into long, narrow strips about 4-5 inches in length, spaced slightly apart. Be sure to pipe them in a way that creates an even layer, ensuring that each biscuit will bake uniformly. If the batter is smooth and even, it will rise properly in the oven.
Step 6: Preparing for Baking
Sprinkle powdered sugar generously over the piped ladyfingers. This will help create a light crust and provide the savoiardi with a signature crispy outer texture. Additionally, place a small ball of aluminum foil between the oven door and the oven to simulate the effect of a professional oven’s vent. This small step will ensure that the biscuits rise beautifully.
Step 7: Baking the Savoiardi
Preheat the oven to 230Β°C (450Β°F), using the static (conventional) setting. Place the baking tray on the top rack of the oven and bake for about 9 minutes. The savoiardi should puff up and turn a light golden color on the outside while remaining soft and airy on the inside.
While the first batch of savoiardi bakes, you can pipe and prepare the next tray. Once the first batch is finished baking, remove them from the oven and place the second tray into the oven. Repeat this process until all the batter has been used.
Step 8: Cooling and Serving
After baking, allow the savoiardi to cool completely on the tray. The biscuits will crisp up slightly as they cool, becoming perfectly tender on the inside and lightly crunchy on the outside.
Once cooled, they are ready to be served! Enjoy these delicate, homemade savoiardi as a snack, or use them in classic Italian desserts like tiramisu. Their light texture and subtle sweetness make them perfect for any occasion.
Additional Tips
- If you don’t have a stand mixer, you can use a hand mixer, but be prepared for a bit more effort.
- Be sure not to overmix the egg whites or yolks; this can cause the batter to deflate, ruining the delicate texture.
- Store any leftover savoiardi in an airtight container at room temperature for up to a week. If you want to keep them longer, they can also be frozen.
This homemade savoiardi recipe will leave you with a batch of light, crispy, and wonderfully delicate ladyfingers, perfect for any of your favorite desserts or enjoyed on their own with a cup of coffee or tea. Whether youβre making tiramisu or simply indulging in a sweet treat, these savoiardi will elevate any dish with their exceptional texture and flavor. Enjoy!
