Description
Sponge cookies "Savoiardi" or "Lady fingers", is a delicious dessert of European cuisine, in particular French cuisine. It is consumed either solo or used to prepare other desserts. For example, in Italy “lady fingers” are used in the Tiramisu recipe. In addition, they were previously used to prepare the original charlotte: the walls of the mold were lined with Savoyardi, and the rest of the space was filled with a special cream, after which the charlotte was baked. However, this recipe fell into oblivion, which, however, did not in the least affect the popularity of “lady fingers”.
What are these cookies? Let's find out! So, Savoyardi is a light biscuit with a crispy crust, which, by the way, is formed due to the fact that before baking the cookies are sprinkled with powdered sugar or fine sugar. The recipe for making “lady fingers” at home is very simple, but there are certain nuances that should be taken into account in order for the dessert to be a success. The main and immutable rule for preparing Savoyardi is the need to thoroughly beat its components, namely, separate egg whites and yolks. This is what allows us to achieve the lightness and airiness for which these biscuit cookies are so famous.
It turns out very tasty if you dip Savoyardi in tea or coffee. You can also serve it with various additives such as condensed milk or jam. Although the biscuit itself turns out to be quite sweet. Lady fingers are also served as edible scoops for ice cream. It turns out divinely delicious!
By spending no more than half an hour of your time, you can prepare incredibly tasty biscuit cookies, and our recipe with step-by-step photos will help you with this.
Ingredients
-
(3 pcs.) -
(2 pcs.) -
(30 g) -
(60 g) -
(50 g)
Cooking steps
Carefully separate the egg whites and yolks and place them in separate bowls. Using a mixer, beat the egg whites until soft peaks form. Now add thirty grams of sugar to the whites and continue beating them. The sugar should eventually completely dissolve, and the protein mass should become smooth and slightly shiny.
Pour the remaining 30 grams of sugar into the bowl containing the egg yolks. Then, using a mixer, start beating this mixture. As a result, it should acquire a lighter color and also become airy.
Add the beaten yolks little by little to the beaten whites, stirring the entire mixture from bottom to top. Then sift the flour into this mixture in small portions. Continue stirring from bottom to top, as if saturating the dough with air.
Now you need to line a baking tray with parchment paper and prepare a pastry bag. Place the Savoiardi dough into a pastry bag. Then we form oblong cookies about 10-12 cm long on parchment.
Dust the ladyfingers with powdered sugar. This must be done twice. After this, leave the biscuits to rest for 15 minutes. By the way, Some confectioners claim that in order to get a really crispy crust, you need to sprinkle the cookies a second time not with powdered sugar, but with fine sugar.
Bake “lady fingers” in the oven at a temperature of 190-200 degrees for 10-12 minutes. The finished cookies should have a pleasant blush-beige color. We talked about how to serve this dessert earlier, so we won’t repeat it.
Bon appetit!
Originally an Italian delicacy, Savoiardi biscuits are now extremely popular throughout the world. Delicate, soft, fluffy and fragrant elongated cookies, covered with the finest sugar crust, can hardly help but please. And the famous dessert Tiramisu is completely impossible to imagine without Savoyardi, the recipe for which I will share today.
Undoubtedly, Savoyardi cookies can be bought in a store, but in our city, for example, I saw them on sale only once and at an incredible price. That is why I suggest preparing this delicious pastry at home, especially since the recipe for Savoyardi cookies is simple, and the products in its composition are simple and accessible to everyone.
From the specified amount of ingredients I get 28 long (from Italian savoiardi - “savoy”, also “lady fingers”) standard size cookies. This amount is quite enough to make a homemade dessert Tiramisu (there will be some left over) or to decorate a cake with them (place the sides on the sides). And just with a cup of tea, lady fingers cookies are an amazing treat, tender, tasty and aromatic.
Ingredients:
Cooking the dish step by step with photos:
To prepare Savoyardi biscuits (Lady fingers), we will need fresh medium-sized chicken eggs (about 50 grams each), premium wheat flour, granulated sugar and powdered sugar. In particular, let's take 4 whites and 3 yolks (you can use the unused yolk to make homemade mayonnaise). Instead of powdered sugar, you can use granulated sugar for sprinkling, but I prefer it with powder.
So, immediately turn on the oven to warm up at 180-185 degrees, since the biscuit dough is made very quickly. Wash the chicken eggs and wipe dry. Then carefully separate the whites from the yolks (don’t forget, 1 yolk is not needed in this recipe) and put them in different bowls. In fact, the sequence of beating is not so important: you can first beat the whites well, and then work on the yolks. Or vice versa. I first beat the egg whites (4 pieces) with 25 grams of granulated sugar. At the first stage, beat the whites with a mixer at medium speed. When an airy foam appears, gradually add sugar and continue beating at maximum speed until a snow-white dense mass is formed.
Well-beaten whites hold their shape perfectly - you can literally cut them with a knife. For now, let's leave the bowl aside and move on to the yolks.
In another bowl we have 3 raw egg yolks, to which we add 50 grams of granulated sugar. You can also use powder, if you don’t mind.
Now add half (about 45 grams) of pre-sifted premium wheat flour to the yolk mass. Start mixing with a spatula or tablespoon so that there are no flour lumps left.
At the end you need to add the remaining 2/3 of the beaten egg whites. Do not under any circumstances neglect the method of folding mixing with a spatula or spoon, as the mixer will completely release all the air from the dough and the cookies will not turn out - they will be flat (they will spread all over the baking sheet into one huge cake).
It is best to pipe the Savoyardi (Lady fingers) cookies using a piping bag with a round tip. If you don't have one, use a new plastic bag, cutting off one end with scissors to about 8-9 millimeters in diameter. Transfer the dough into the bag so that there are no empty spaces inside.
These cookies need to be prepared very quickly, so let's get started. First of all, separate the whites from the yolks. Place the whites in the refrigerator.
Beat well with a mixer. The mass should lighten and increase slightly in volume.
We take out the whites and begin to beat them with CLEAN and DRY mixer whisks. First, beat at low speed, then add the remaining powdered sugar. Beat until dense, stable peaks form.
Gently add the whites to the yolks in two steps: first add one part and mix, then add the second part and carefully mix again.
Take a pastry bag (I put it on the jar, this will make it easier to fill it).
We place our “fingers” on the parchment. I cooked them for the first time, so they don’t quite look like “fingers”, but don’t worry - this won’t affect the taste in any way. This amount of dough makes about 25 cookies.
Sprinkle them with powdered sugar twice (thanks to this sprinkling, the savoiardi cookies will have a crispy crust). Place in a preheated oven and bake at 180 degrees for about 10-15 minutes. VERY IMPORTANT! This dough cannot stand because it is sponge dough.
This is such a tasty treat we got! And another advantage of “Lady Fingers” cookies is that they are not as high in calories as classic cookies, because there are no fats and a large amount of flour. I advise you to brew a cup of delicious coffee and dip these cookies, they taste like the famous dessert “Tiramisu”.
In addition to being a wonderful and very tasty dessert in its own right, “Lady Fingers” cookies also serve as a decoration and base for desserts and cakes. The most famous of them are Tiramisu and Charlotte. On the site you can also see an example where they became a decoration.
To add some flavor, you can add rose water, vanilla essence, lemon or orange zest to your cookies.
Ingredients for 24 pcs:
5 eggs
150 g granulated sugar
125 g flour
powdered sugar for sprinkling
Preparation:
Preheat the oven to 180C. Line two baking sheets with parchment paper.
Separate the eggs into whites and yolks.
From the total amount of granulated sugar, set aside 1.5 tbsp. l.
Beat the whites until soft foam, gradually add 1.5 tbsp. l. deferred sugar. Continue beating until stiff peaks form.
Place the finished whites in a deep bowl and put them in the refrigerator until ready to use.
In the same bowl in which the egg whites were previously beaten, add the yolks and sugar. Beat for about 5 minutes with a mixer on high speed or until the mixture has lightened in color and becomes fluffier and lighter.
Sift the flour on top and mix gently.
Add 1/3 of the whites, mix, lightening the dough. Then half the protein mass and mix gently, from bottom to top, so that the dough remains light and airy. Then fold in the remaining whipped whites.
Place the dough into a piping bag fitted with a flat, round tip 2cm in diameter.
Place 24 oblong cookies, 9 cm long, onto the prepared baking sheets.
Sprinkle with powdered sugar and let stand for 10 minutes.
Then sprinkle again and place in a preheated oven for 18 minutes. Bake one tray at a time.
To remove cookies from parchment: Unfold the piece of paper in the direction the cookies are facing. With one hand, carefully pull the paper with cookies over the side of the sheet, and with the other hand, lightly pull the paper, grabbing the opposite end. Thus, the cookies themselves move away from the paper, remaining intact and unharmed.
Transfer cookies to a wire rack and let cool completely.
Storage: in a tightly closed container for up to 2 weeks.
Enjoy your tea!
- To prepare the dough, separate the whites from the yolks and place the first in the refrigerator. Beat the yolks with granulated sugar, you can use a blender, you should get a fluffy light mass.
- Transfer the yolk mass into a bowl, add wheat flour sifted through a sieve, mix gently, there should be no lumps in the mass.
- Beat the chilled whites into a strong, dense foam. Add the remaining granulated sugar in portions; it should dissolve and the mass should become smooth and shiny.
- Carefully, using upward movements, combine the whites with the flour mixture, it should not settle. It is better to mix with a silicone spatula. Transfer the dough into a pastry bag or syringe.
- Place the cookie blanks on a baking sheet lined with parchment; they should be oblong, in the form of sticks, length: 10 - 12 cm. Sprinkle with powdered sugar, through a sieve, twice.
- Leave for 10-15 minutes, then bake until done for 10-12 minutes at a temperature of 190-200 degrees, the lady fingers cookies should acquire a golden beige color, do not dry out. Remove the baked goods from the oven and cool.