How Do You Make Ladyfingers (Savoiardi)?
Ladyfingers are long finger- or oval-shaped cookies also known around the world as Boudoir biscuits, sponge biscuits, sponge fingers, Naples biscuits, Savoy biscuits (Savoiardi) and biscuits à la cuillère. Although these delicate sponge cookies can be eaten on their own as a petit four or as an accompaniment to ice creams, they really shine when soaked in a syrup and used as part of more complex desserts such as tiramisu, english trifles or charlottes. • Modern oven Preheat oven to 350 degrees F (177 degrees C) and line two baking sheets with parchment paper. To make the piping of the cookies easier, use a pencil and ruler to divide the parchment paper into three – 3-inch (7.5 cm) rows, with about 1 inch (2.54 cm) between rows. Have ready a large pastry bag fitted with a 1/2-inch (1.25 cm) round tip. • Stand mixer in action In your electric mixer, fitted with the paddle attachment, beat the egg yolks and 2 tablespoons white sugar on high speed for about 5 minutes or until the mixture b
• Modern oven Preheat oven to 350 degrees F (177 degrees C) and line two baking sheets with parchment paper. To make the piping of the cookies easier, use a pencil and ruler to divide the parchment paper into three – 3-inch (7.5 cm) rows, with about 1 inch (2.54 cm) between rows. Have ready a large pastry bag fitted with a 1/2-inch (1.25 cm) round tip. • Stand mixer in action In your electric mixer, fitted with the paddle attachment, beat the egg yolks and 2 tablespoons white sugar on high speed for about 5 minutes or until the mixture becomes thick and pale yellow. Beat in the vanilla extract. Sift the cake flour over the batter but do not fold in. • Whisking egg whites In a clean bowl, with the whisk attachment, whip the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the 3 tablespoons white sugar and whip until stiff peaks form and the whites are glossy. Fold the whites into the egg yolk and flour mixture in three additions,
