Ladyfinger Savoiardi Biscuits Recipe
Ladyfingers are sweet, light, dry, egg-based, sponge biscuits. They are called ladyfingers because they are kinda shaped like fingers and they are notorious for being an essential ingredient to the dessert we all know and love: tiramisu.
Electric hand mixer
- 3 egg whites
- 2 egg yolks
- 1/2 cup brown sugar
- 1 cup all-purpose flour
- 1 tbsp corn flour
- 1 tsp baking powder
- 1/4 cup powdered sugar
- 1 tbsp butter
Preheat oven to 375 degrees.
Add egg whites and half of sugar to a bowl and mix using an electric mixer until fluffy. Set aside.
Add egg yolks and other half of sugar to a bowl and mix using a whisk until combined. Pour into egg white mixture.
Sift all-purpose flour, corn flour, and baking powder into the egg white bowl and fold ingredients together to form dough.
Scoop dough into piping bag and set aside.
Generously butter baking pan.
Pipe cookies onto baking pan to 2 inches length.
Generously sift powdered sugar onto cookies before placing in oven.
Bake for 15 minutes and enjoy!
- Be sure to fold the mixture together in step 4. Folding ensures that you don't undo all the whipping you did with the egg whites in step 1. This has to be done carefully so that the egg whites don't deflate and lose all of the air that was beaten into them.
- Sift all dry ingredients to avoid lumps.
- Wait for them to cool before handling since when they are fresh out of the oven, they are delicate on the inside and just a bit crisp on the outside. If you don't wait for them to cool, you risk the ladyfingers falling apart.