These strawberry ladyfingers (also called Savoiardi) are simple sponge cookies. Normally ladyfinger cookies are plain, but these ones are flavoured with strawberry! Serve these beautiful cookies on their own or use in tiramisu, trifle or charlotte cakes.
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🍓Flavoured Ladyfingers
I've only ever seen plain ladyfingers in the store. I couldn't find any flavoured recipe ones online either. Why no one thought of this!?! So I made my own recipe for strawberry ladyfingers. I think the light pink hue of these will look so pretty in a charlotte cake or just to eat on their own!
Ladyfingers (also called Savoiardi) are delicate Italian cookies that use whipped egg whites for leavening instead of baking powder or baking soda. The key to these is not to overmix, or your cookies will be flat. Follow the instructions below and you will be successful making these beautiful cookies.
🥘Ingredients
Ingredient Notes
- Freeze dried strawberries - Grind them into a powder before using them in this recipe.
- Pink food colouring - Do not use liquid food colouring for this recipe. Use gel or an oil blend food colouring.
- Cornstarch - Do not leave this ingredient out. It is necessary for the texture of these cookies.
🔪Instructions
Place egg yolks, ¼ cup of the sugar, vanilla, salt, and food colouring in a large mixing bowl. Beat on medium speed until the egg yolks lighten in colour and the mixture increases in volume. Set aside.
Add egg whites to a large mixing bowl. Beat on high speed. Add the remaining ¼ cup sugar, a bit at a time, until soft peaks form. Beat for another 2 minutes until egg whites are glossy.
Fold the egg whites into the egg yolk mixture in batches until combined. Be careful to not deflate the egg whites. Sift flour, cornstarch, and strawberry powder into the batter and fold in until no dry streaks remain. Careful to not overmix. Batter will be a bit lumpy.
Transfer the batter into a large piping bag with a large round tip. Pipe batter into 4 inch long lines, about 1 inch wide on 2 parchment lined baking sheets. Space cookies about 2 inches apart. Dust the piped cookies with powdered sugar. Bake cookies at 350°F (180°C) for 13-15 minutes, or until lightly golden.
✔️Expert Tips
- The measurement for the freeze dried strawberries is 2 teaspoons of powdered strawberries.
- Fold the whipped egg whites in carefully. You don't want to deflate them because you'll have flat cookies.
- Add ½ teaspoon of strawberry extract for more strawberry flavour.
- Want to make a different berry flavoured ladyfingers? Use whichever type of freeze dried fruits.
- To make uniform ladyfingers, draw 4 inch long lines on the back of the parchment paper.
💭FAQs
If you are making a dessert with the ladyfingers (tiramisu or trifle), you can make these cookies and keep them in an airtight container until you need them.
You can freeze ladyfingers! Once they have cooled to room temperature, store them in an airtight bag for up to 3 months. Thaw at room temperature.
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Strawberry Ladyfingers
Ingredients
- 3 large eggs room temperature, divided
- ½ cup granulated sugar divided
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 2 drops pink food colouring
- 1 cup all purpose flour
- 3 teaspoons cornstarch
- 2 teaspoons freeze dried strawberry powder
- ¼ cup powdered sugar for dusting the cookies
Instructions
- Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper. Set aside.
- Place egg yolks, ¼ cup of the sugar, vanilla, salt, and food colouring in a large mixing bowl. Beat on medium speed until the egg yolks lighten in colour and the mixture increases in volume. Set aside.
- Add egg whites to a large mixing bowl. Beat on high speed. Add the remaining ¼ cup sugar, a bit at a time, until soft peaks form. Beat for another 2 minutes until egg whites are glossy.
- Fold the egg whites into the egg yolk mixture in batches until combined. Be careful to not deflate the egg whites.
- Sift flour, cornstarch, and strawberry powder into the batter and fold in until no dry streaks remain. Careful to not overmix. Batter will be a bit lumpy.
- Transfer the batter into a large piping bag with a large round tip. Pipe batter into 4 inch long lines, about 1 inch wide on the prepared baking sheets. Space cookies about 2 inches apart.
- Dust the piped cookies with powdered sugar. Bake cookies for 13-15 minutes, or until lightly golden. Continue piping the cookies on the next baking sheet, and dust them with powdered sugar before baking.
- Store cookies in an airtight container for up to 1 week.
Notes
- The measurement for the freeze dried strawberries is 2 teaspoons of powdered strawberries.
- Fold the whipped egg whites in carefully. You don't want to deflate them because you'll have flat cookies.
- Add ½ teaspoon of strawberry extract for more strawberry flavour.
- Want to make a different berry flavoured ladyfingers? Use whichever type of freeze dried fruits.
- To make uniform ladyfingers, draw 4 inch long lines on the back of the parchment paper.
Did you try this recipe? Comment below to let me know ☺️