These are light and airy Italian savoiardi cookies also known as lady fingers or sponge fingers. I like to flavour these with a little vanilla extract and finely grated lemon rind. Just like many Italian recipes, the ingredients used to make this delicate Italian sweet are very basic - just eggs, sugar, flour and flavourings.
⅓cupwhite granulated sugar(superfine or castor sugar is best (75 grams))
½teaspoonvery finely grated lemon zest(lemon extract or lemon oil can be used)
1teaspoonvanilla extract
¾cupcake flour((95 grams)
2tablespoonscornstarch (wheaten cornflour is some countries)
pinchfine salt
6tablespoonspowdered sugar((50 grams)more as needed)
Instructions
Preheat the oven to 350°F/180ºC. Line two large baking trays ( or three small baking tray with non stick baking paper.
Separate the eggs, putting the egg yolks into a small bowl for later.
Beat the egg whites with an electric mixer with the whisk attachment until stiff peaks.
Gradually add the sugar and continue beating until the sugar is dissolved and the mixture is thick and glossy.
Mix the lemon zest and vanilla extracts into the egg yolks.
Use a spatula to combine the egg yolk mixture with the egg whites until just incorporated.
Sift the cake flour, cornstarch and salt over the egg mixture.
Use a spatula to gently fold the dry ingredients in until just mixed. It is important to fold very gently to not to deflate the batter meaning that the savioardi would be flat and not as spongy. The mixture will deflate a little but that's fine - you've got a lot of air into those egg whites.
Use a piping bag with a plain ½ inch (1.5cm) tip (or you could just snip the end off, or use a ziplock bag filled with the batter.
Pipe the batter into 5 inch (12cm) lengths leaving space between each to allow for spreading.
Sift half of the powdered sugar over the savoiardi and wait for 5 minutes. The sugar will melt and look wet. That’s what it’s meant to do.
After 5 minutes, sift over the remaining powdered sugar. You may need a little bit more. Sprinkling with powdered sugar is what creates the characteristic crust of savoiardi.
Bake savoiardi cookies for 10 minutes, then rotate the baking trays and bake for another 5 minutes.
Allow to cool for 5 minutes then remove with a metal spatula while still warm and cool on a wire rack.
Store in an airtight container.
For dry, crispy savoiardi similar to store bought
This is what I do using an electric oven.
Allow the oven to cool down for two hours or until under 200°F/100ºC. Place savoiardi back on baking trays and return to oven overnight or until dried and crispy.
Notes
Tips for success
Try to find fine, white granulated sugar that will dissolve easily. Granulated can also be whizzed in a food processor to create a finer sugar.
Egg whites and sugar must be beaten thoroughly until thick, white and increased in volume.
Fold the dry ingredients in gently and lightly.
Lemon zest, lemon oil or lemon extract?All can be used but be sure to have lemon rind is VERY finely grated if that's what you're using.