Lady fingers or savoiardi
Easy lady fingers from scratch !
Ingredients
- 2 eggs
- 50 grams or 1/4 cups granulated sugar
- 35 grams or 1/4 cups all purpose flour
- 30 grams or 1/3 cups icing sugar
Instructions
- Preheat your oven to 180 C / 350 F . Line your cookie sheet with parchment paper.
- Separate your eggs into whites and yolks. Rest at room temperature.
- Using a whisk or fork, lightly beat the yolk. Keep aside.
- Beat the egg whites until frothy .
- Add the sugar and beat at medium high until firm peaks are formed.
- Add the beaten yolk , a little bit at a time (about 1/2 -1 tsp) and keep beating.
- Sift in the flour and fold gently .
- Fill the batter into a piping bag with a wide (1/2 inch) tip attached or snip of the end of the bag.
- Pipe 2-3 inch lines , keeping about 2 inches space between each line.
- Dust with some icing sugar . Bake at 180 C/ 350 F for 15-18 minutes until lightly brown around the edges.
- Cool on pan and then lift off using spatula. Store in an airtight container immediately.
Notes
This is a small recipe , can be easily doubled or tripled for 40 and 60 cookies. You will probably need a double recipe for a medium sized Tiramisu and a triple for a larger one.
If you have a small oven or small baking sheets , you can bake in shifts. The batter holds up fine.
Stored in an airtight container, they can be kept for 10 days or longer.
You know your egg whites are whipped enough when you lift the beaters and the peaks stay upright. If you turn over the bowl, the whipped whites wont move.
If you have a small oven or small baking sheets , you can bake in shifts. The batter holds up fine.
Stored in an airtight container, they can be kept for 10 days or longer.
You know your egg whites are whipped enough when you lift the beaters and the peaks stay upright. If you turn over the bowl, the whipped whites wont move.