Savoiardi biscuits

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   Required Ingredients

2. STEP 2

   

   First of all, separate the whites from the yolks

3. STEP 3

   

   Add sugar to the yolks

4. STEP 4

   

   And beat into a fluffy mass, it should thicken, lighten, and the sugar should completely dissolve

5. STEP 5

   

   Sift flour through a sieve

6. STEP 6

   

   Mix with folding movements using a spatula

7. STEP 7

   

   Now beat the whites into a strong foam. Well-beaten egg whites will remain in the bowl even if you turn it over

8. STEP 8

   

   Combine the egg whites and yolks and mix gently using a spatula.

9. STEP 9

   

   Cookie dough is ready

10. STEP 10

    

    Line a baking tray with baking parchment and grease it with butter

11. STEP 11

    

    Using a pastry bag, we squeeze out the cookie blanks; they are usually made from 8 to 12 cm in length

12. STEP 12

    

    Sprinkle powdered sugar on top through a sieve and let it soak in a little, literally 2-3 minutes.

13. STEP 13

    

    We bake our lady fingers in an oven preheated to 160-180 degrees for 10-15 minutes. While the cookies are baking, it is strictly not recommended to open the oven. After the specified time, turn off the oven and open it slightly so that the cookies cool gradually

14. STEP 14

    

    Enjoy your tea

Comments on the recipe

olgay198108

16.10.2023

4.6

Your cookies turned out well Nasten))) They are all so smooth and beautiful))) And I can imagine how delicious they are!

Mariza

16.10.2023

4.9

Please tell me, have you made tiramisu with them? :)

Lerochka

16.10.2023

4.7

For some reason the cookies didn't work out. It looked like there were squirrels standing there). But the dough turned out liquid. And the cookies turned out flat and spread for some reason. What's wrong? Maybe there's not enough flour? Maybe there are a lot of eggs. But... I took the risk of making a cake. The cake turned out delicious.

Guest

16.10.2023

4.9

Nice recipe. Thank you! True, I won’t use it for tiramisu, it still doesn’t have the same taste. I am 100% satisfied with the recipe from the American site - specifically for tiramisu, I get a bomb with cream. Well, cook it like that, why not!