Print

Ladyfingers (Savoiardi)

Fresh baked ladyfinger cookies on white plate close-up
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Skip the store-bought kind! These homemade ladyfingers are delightfully light, airy, and crisp, with a soft, spongy center. They’re the secret to an unforgettable Tiramisu but are also perfect for dipping in your morning coffee.

Ingredients

Scale
  • 6 large eggs, separated, with whites at room temperature
  • 1 cup (200g) granulated sugar, divided in half
  • 1 tsp vanilla extract
  • 1 ½ cups (187g) all-purpose flour
  • 2 Tbsp cornstarch
  • Extra granulated sugar, for sprinkling

Instructions

  1. Get Ready: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. Make the Meringue: In a completely clean, grease-free bowl, use an electric mixer to beat the egg whites until soft peaks form. With the mixer on medium, slowly add half of the sugar (½ cup). Increase speed to high and beat until stiff, glossy peaks form.
  3. Mix the Yolk Base: In a separate bowl, beat the egg yolks with the remaining sugar and vanilla until the mixture is pale yellow, thick, and falls from the beaters in a slow ribbon.
  4. Fold the Batter: Pour the yolk mixture over the meringue. Sift the flour and cornstarch over the top. Using a spatula, GENTLY FOLD everything together until no streaks remain. Be careful not to deflate the air!
  5. Pipe the Cookies: Transfer the batter to a piping bag fitted with a ½-inch round tip. Pipe 4-inch lines onto your baking sheets, leaving about 2 inches of space between them.
  6. Bake: Lightly sprinkle the cookies with extra sugar. Bake for 15-18 minutes, or until they are golden brown and firm to the touch. Let them cool on the pan for 10 minutes before moving to a wire rack to cool completely.

Notes

Tips & Tricks

  • Don’t Deflate! The most important step is folding gently. Do not stir or whisk the batter after adding the flour.
  • No Piping Tip? A large Ziploc bag with a ½-inch corner snipped off works just as well for a more rustic look.
  • Room Temp Whites: Make sure your egg whites are at room temperature. They’ll whip up with much more volume.

Serving & Storage

  • For Tiramisu: These are the gold standard! For best results, let the cookies sit out uncovered overnight. This dries them out a bit so they can soak up the espresso without getting mushy.
  • For Snacking: Store cooled cookies in an airtight container at room temperature for up to 3 days. They are perfect for dipping in coffee or serving with ice cream.
  • To Freeze: Arrange the cookies in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag for up to 1 month. Thaw at room temperature.

Find it online: https://recipesh.com/ladyfingers/