Ladyfingers, also named Savoiardi, are simple sponge cookies that are often used to make tiramisu or trifles. They are light, with a crispy sweet crust.
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Ladyfingers are Italian cookies that do not use any baking powder or baking soda; they are made with eggs. The whites and yolks are whipped separately with sugar and then folded together with flour, cornstarch and salt. These are not difficult cookies if you follow a few key instructions:
- Eggs must be at room temperature - the egg whites will be be more able to be whipped to stiff peaks if they are at room temperature.
- Gently fold the ingredients together - we want to fold the ingredients carefully because if the egg whites deflate, your cookies will be flat.
Ingredients
- Large eggs - there is no baking powder or baking soda in these cookies. The egg whites are used to give these cookies their rise.
- Granulated sugar
- Vanilla extract
- Salt
- All purpose flour
- Cornstarch - a little bit of cornstarch gives the cookies a crunchy interior.
Instructions
Place egg whites in a mixing bowl and whip until soft peaks. Add sugar, 1 tablespoon at a time, until stiff peaks.
In a separate bowl, beat egg yolks, sugar, vanilla extract and salt. The egg yolks will increase in volume and lighten in colour.
Pour the yolk mixture over the egg whites. Sift the flour and cornstarch over the mixture and use a spatula to gently fold the ingredients together.
Transfer the batter into a pastry bag and pipe batter into 4" lines on a parchment lined baking sheet. Bake at 350°F for 15-18 minutes, or until cookies are lightly golden. Allow them to cool on a wire rack and then dust with confectioner's sugar. Store in an airtight container. If you are using them for tiramisu, leave them out, uncovered and at room temperature, they day before you need them.
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Tips
- Make sure the eggs are at room temperature so they will whip up easily.
- Carefully fold the ingredients together so the egg whites don't deflate.
- Pipe out batter using a ½" piping tip (I used Ateco #806), or snip a ½" off a corner of a zip lock bag (to use as a pastry bag substitution).
Frequently asked questions
They are called ladyfingers because their shape resembles long thin delicate fingers of a lady.
They are soft when first baked, but after a short time, become firm. It is when they are slightly stale that they are perfect for tiramisu and trifles.
Wrap them well and store them in an airtight container. Freeze for up to 3 months. To defrost, leave them at room temperature for 30 minutes.
They can be stored in an airtight container at room temperature for up to 3 days.
Most likely the egg whites were not whipped to stiff peaks or the batter was overworked. Egg whites are delicate when whipped to stiff peaks. When added to the batter, they need to be folded in carefully.
Yes, this recipe makes enough ladyfingers for a 9"x9" tiramisu. You can easily double the recipe if you want to make a 9"x13" tiramisu.
📋 Recipe
Ladyfingers (Savoiardi)
Ladyfingers, also named Savoiardi, are simple sponge cookies that are often used to make tiramisu or trifles. They are light, with a crispy sweet crust.
Ingredients
- 3 large eggs, room temperature
- ½ cup (100g) sugar, divided
- ¼ teaspoon vanilla extract
- ¼ teaspoon salt
- ¾ cup (94g) all purpose flour
- ½ teaspoon cornstarch
Instructions
- Preheat oven to 350°F and line 2 baking sheets with parchment paper.
- Place egg whites in a large mixing bowl and whip until soft peaks. Continue whipping and add in ¼ cup of sugar, 1 tablespoon at a time. Whip until stiff peaks.
- In a separate medium bowl, beat egg yolks, the remaining sugar, vanilla and salt. The yolks will increase in volume and they will become lighter in colour. Pour the egg yolks mixture over top of the egg whites. Sift flour and cornstarch over top. Use a spatula and gently fold the ingredients together. Be careful to not deflate the egg whites.
- Transfer the batter into a pastry bag and pipe batter into 4" lines on a parchment lined baking sheet, 2" apart. Bake at 350°F for 15-18 minutes, or until cookies are lightly golden.
- Allow them to cool on a wire rack and then dust with confectioner's sugar. Store in an airtight container. If you are using them for tiramisu, leave them out, uncovered and at room temperature, they day before you need them.
Notes
- Make sure the eggs are at room temperature so they will whip up easily.
- Carefully fold the ingredients together so the egg whites don't deflate.
- Pipe out batter using a ½" piping tip (I used Ateco #806), or snip a ½" off a corner of a zip lock bag (to use as a pastry bag substitution).
- These make enough lady fingers for a 9x9" tiramisu. If you would like to made a tiramisu in a 9x13" baking dish, double the recipe.
Nutrition Information:
Yield: 23 Serving Size: 1Amount Per Serving: Calories: 25Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 24mgSodium: 32mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 1g
All nutritional information provided on ninakneadstobake.com are intended for informational purposes only.
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