Ladyfingers (Savoiardi)

This recipe for ladyfingers (also known as Savoiardi) is so simple and fast and easily made with ingredients you probably already have! Recipe includes a how-to video!

Course Dessert

Cuisine Italian

Prep Time 20

Cook Time 17

Total Time 37

Servings cookies

Calories 38kcal

Author Sam Merritt

Equipment

Ingredients

6 large eggs yolks and whites separated (room temperature preferred)
1 cup (200 g) granulated sugar divided
1 teaspoon vanilla extract
½ teaspoon salt
1 ½ cups (187 g) all-purpose flour
2 Tablespoons cornstarch
additional granulated sugar for sprinkling over cookies, optional

Instructions

Preheat oven to 350F (175C). Place egg whites in a large, completely clean, dry, and grease-free bowl. Use an electric mixer (or stand mixer) to beat until you have soft peaks¹.
Continue to stir on medium-speed and gradually (1 Tablespoon at a time) add half (½ cup/100g) of the granulated sugar. Continue to beat until you achieve stiff peaks². Set aside.
1 cup granulated sugar
In a separate bowl combine egg yolks, remaining sugar, vanilla extract, and salt. Beat on medium/high speed until lightened and color and slightly thickened (this will take several minutes and the mixture will slightly increase in volume).
1 teaspoon vanilla extract, ½ teaspoon salt
Gently pour the yolk mixture over the egg whites. Sift flour and cornstarch over the mixture and use a spatula to gently fold everything together until completely combined (take care to mix carefully and do not use an electric mixer for this step, you don’t want to deflate your egg whites).
1 ½ cups all-purpose flour, 2 Tablespoons cornstarch
Transfer batter to a pastry bag fitted with a ½” piping tip (I use a Wilton 1A, you could also use a disposable piping bag with the end snipped off for an opening that is ½” wide).
Pipe batter into 4” (10cm) lines, leaving 2” (5cm) of space between cookies.
Sprinkle additional granulated sugar evenly over cookies if desired (alternatively you can dust them with powdered sugar after baking and cooling) then transfer to 350F (175C) oven and bake 15-18 minutes or until cookies are slightly golden.
additional granulated sugar
Allow to cool at least 10 minutes on baking sheet before transferring to wire rack to cool completely.
If using for Tiramisu, let them sit, uncovered at room temperature overnight before using. Otherwise, store in an airtight container for 2-3 days.

Video

Notes

Soft & Stiff Peaks

¹Soft peaks simply means that when you pull the beater straight out of the mixture, the “peak” that forms hardly holds its shape and will fall over itself.

²Stiff peaks means that the peak that forms firmly holds its shape and does not fold over or curl. The mixture will be thick, sticky, and fluffy.

Storing

Ladyfingers are best when served the same day they are made, but may be stored in an airtight container at room temperature for 2-3 days. Ladyfingers may also be frozen in an airtight container for up to 2 months. They thaw quickly at room temperature.

Tiramisu

If using for Tiramisu, let ladyfingers sit uncovered at room temperature overnight. This recipe makes enough for Tiramisu made in a 9x13" pan.

Nutrition