Homemade Ladyfingers Recipe (VIDEO)
Perfectly baked and ever so slightly crisp on the outside, yet soft and airy on the inside, this Homemade Ladyfingers Recipe (Savoiardi) is a game changer for your next tiramisu! So much better than buying store-bought cookies! This savoiardi recipe is so easy to make and the cookies bake up so light and fluffy like perfect little sponges.
Servings: 28 cookies
Calories: 37kcal
Equipment
Ingredients
For ladyfinger (makes 28)
- 4 Eggs room temp. white and yolk separately
- 100 g Granulated sugar 50g to make whip the egg yolk, 50g to whip the egg white
- 60 g Pastry flour sifted
- 50 g Corn starch sifted
- Pinch of salt
- Powdered sugar lightly dust before baking
Instructions
- Heat oven to 200 C / 392 F no fan
- In a Stand mixer, or with the help of an Electric hand mixer, whip egg yolk and half of the sugar for 3-4 minutes until sugar dissolves. When you take a small amount of egg yolk and sugar mixture between your fingers it should be smooth and not grainy
- Ideally using a Stand mixer, make the meringue; Start whipping egg white, then when it´s foamy, start adding the sugar, a small amount at a time. Whip for about 5 minutes just until early stiff peaks but do not over-beat it
- Sift together dry ingredients (flour, starch, salt)
- Loose up the egg yolk mixture with about ¼ of the meringue, then fold in the rest of the meringue and the flour mixture VERY carefully in 4 steps. Use a Rubber spatula to make sure that you do not deflate the batter
- Dust with powdered sugar
- Bake for 10-12 minutes. After baking, let them cool on Cooling rack
- Store at room temperature in air-tight container
Video
Notes
INGREDIENT NOTES:
- Measure your ingredients with a Digital scale for accuracy
- Do not skip the starch, it helps to achieve the signature airy texture
- Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details, and science behind baking.
- Whip the egg yolk mixture all the way until sugar fully dissolves
- Whip the meringue until early stiff peaks only. Do not over-whip it as egg white, when over-whipped, tend to form lumps making it impossible to fold in with the rest of the ingredients
- Do not overfold the batter as it can get runny making it impossible to pipe
Nutrition
Calories: 37kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.003g | Cholesterol: 23mg | Sodium: 9mg | Potassium: 17mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 34IU | Calcium: 4mg | Iron: 0.2mg