Ladyfingers Recipe (Savoiardi)

Ingredients

• 6 large eggs (separated)
• 1 cup or 200g granulated sugar divided
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 3/4 cup or 210g all-purpose flour (sifted)
• 2.5 tbsp of cornstarch (sifted)
• Icing sugar for dusting

Instructions

1. 1

   Preheat oven to 350°F/175 °C and line a baking tray with parchment paper. Place egg whites into a spotless mixing bowl. Whip on medium-low speed until soft, airy peaks begin to form. Gradually, add 100g of granulated sugar, one tablespoon at a time. Continue whipping until the peaks stand tall and firm. Set aside.

2. 2

   In a separate clean bowl, combine egg yolks, the remaining 100g of sugar, vanilla, and salt. Whip for 1–2 minutes until it looks pale, fluffy, and has doubled in size.

3. 3

   Pour the whipped yolk mixture into the beaten egg whites. Using a spatula, slowly and gently fold the two together until fully combined.

4. 4

   Sift in the combined flour and cornstarch. Fold gently until combined.

5. 5

   Transfer the batter to a piping bag fitted with a medium-sized tip or slit. Pipe out strips onto a parchment-lined tray, spacing them 1–2 inches apart. Dust icing sugar onto the ladyfingers and bake for 15–18 minutes, or until lightly golden and crisp around the edges.

6. 6

   Let the ladyfingers cool directly on the tray for about 10 minutes. Then, gently lift them off with a flat spatula or cake smoother.

7. 7

   Once completely cooled, they’re ready for dipping, layering, or building a show-stopping tiramisu.