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Ingredients
| eggs: 5 (whites) |
| eggs: 4 (yolks) |
| granulated sugar: 2/3 cup |
| vanilla extract: 1 splash |
| baking powder: 1/2 tsp |
| all-purpose flour (unsifted): 1 cup |
Savoiardi (Italian Ladyfingers)
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
24 serving(s)
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- Separate eggs into two separate bowls, making sure not to get ANY yolk into the bowls containing the whites.
- Beat egg whites on high speed until foamy.
- Add two tablespoons of the 2/3 cup of sugar to the egg whites and continue to beat until stiff peaks form, and set aside.
- In a separate bowl, Add vanilla and the rest of the sugar to the egg yolks and beat until pale yellow, set aside.
- Sift together the flour and baking powder together (I didn't want to dirty another bowl so I sifted onto a piece of waxed paper).
- Gently fold half of the egg whites into the yolks.
- Fold the flour mixture into the yolks.
- Fold the rest of the egg whites into the yolks.
- Preheat oven to 350°F.
- Load batter into a pastry bag with a wide tip, or a ziploc bag with the corner snipped off.
- Pipe onto a greased cookie sheet in any shape you'd like (traditionally, they are shaped like fingers, about as wide as your pointer and middle finger put together).
- Bake for 6 minutes, or until edges are just golden brown.