Savoyardi cookies

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to make Savoiardi cookies? In fact, everything is very simple. To begin, prepare the necessary ingredients according to the list. Take selected eggs or the first category. Flour is only the highest grade, and sugar is fine crystalline. Let me make a reservation right away that cookies prepared at home differ in volume from factory-made ones. They are not so tall, and of course not so even. But they taste exactly the same.

2. STEP 2

   

   Divide the eggs into yolks and whites, being careful not to get a drop of yolk into the whites. The whites should be cold. The container in which the whites will be beaten must be clean, without droplets of water. If any of these conditions are violated, the whites will not whip into foam. Immediately put the whites in the refrigerator. You will learn all the intricacies of beating yolks and whites from the article at the end of this recipe.

3. STEP 3

   

   Pour half the sugar into the yolks and beat with a mixer into a fluffy light foam. You need to beat for at least 3 minutes, the yolks should increase in volume and become very light in color.

4. STEP 4

   

   Remove the whites from the refrigerator and beat with a mixer (pre-wash and dry the beaters) into a thick, stable foam, gradually adding the remaining sugar. Beat the mixture until very stiff peaks form. When turning the bowl upside down, the whites should not fall out of it.

5. STEP 5

   

   Add a quarter of the beaten whites and sifted flour to the beaten yolks. Mix with a mixer on low speed until smooth. It may take you more or less flour. But here every incomplete tablespoon counts, so I highly recommend that you still try to stick to the recipe. Or at least not deviate from it too much (- teaspoon). Read about the properties of flour in a separate article under the steps.

6. STEP 6

   

   Mix the rest of the whites into the dough in parts, gently stirring the dough with a spatula from top to bottom so that the mass does not settle.

7. STEP 7

   

   The finished dough should be viscous, but fluid, elastic and airy. If the dough is prepared correctly, the cookies will be as airy and crispy as store-bought ones.

8. STEP 8

   

   Place the dough into a piping bag fitted with a 10mm round tip. If you don't have a pastry bag, no problem. You can simply transfer the dough into a thick plastic bag and cut off the tip.

9. STEP 9

   

   On a baking sheet lined with parchment or a silicone mat, place oblong cookies about 1.5 cm long and wide from a baking bag from a baking bag at a distance from each other, so that as they increase in size, the cookies do not stick together.

10. STEP 10

    

    Sprinkle powdered sugar on top. To ensure that the powder is evenly distributed, I recommend sifting it through a strainer. Bake cookies in an oven preheated to 180°C for 6-10 minutes until golden brown. It is better not to open the oven during baking, as the cookies may not rise at all. The exact time depends on your oven. They cook very quickly and it is better not to go far from the oven and make sure that they do not burn on the bottom.

11. STEP 11

    

    Remove the finished cookies from the oven and cool on a wire rack at room temperature. Read about the operation of ovens in a separate article at the end of the recipe. From this amount of dough I got 28 cookies. Powdered sugar melts during baking and covers the surface of the cookies with a beautiful craquelure pattern. Bon appetit!

Comments on the recipe

Natalia M

10.10.2023

4.6

I needed Savoyardi cookies to make cakes, I looked at the recipe and decided that there was nothing too complicated, I’ll make it myself) It turned out that the dough for these cookies is sponge cake, you just need to beat the whites separately. I made the dough strictly according to the recipe, but it seemed that it was not as thick as the original. Most likely the whites are not whipped enough or the flour is of a different quality. Nevertheless, I transferred the dough into a regular bag and squeezed out the strips. I must admit, this was not easy to do) It would be better to take a special cooking bag, the bag is too thin and wide in girth. Well, I still won’t be crushing the cookies in the future, even though I liked them that way. I gave it to my daughter to try, she was delighted. The inside of the cookie was soft and porous, and the top had a pleasant crispy crust. It tastes simply great! I think any housewife can make cookies using this recipe, because the description is detailed and understandable. Thanks for the recipe for Homemade Savoiardi Cookies!

Olesya

10.10.2023

4.8

I decided to make Savoyardi cookies and quickly opened a selection from Google. Your recipe looked at me, one hundred percent, yes. I thought: “This will be a good meal.” I didn’t go wrong with these cookies, it turned out exactly what I expected: fluffy, soft, melting in my mouth, I will never forget such deliciousness! But next time I’ll follow the rule: I’ll reduce the sugar a little. I think this aspect is not an acquired taste. My job is to warn you, look... In general, I want to express a big thank you to the author of the recipe, the cookies are simply marvelous!

Alina Viktorovna

10.10.2023

4.9

oh so neat Thanks for the recipe! I’ve always cooked this way before

LuSey

10.10.2023

4.7

not cookies but a fairy tale

Oriole

10.10.2023

4.9

Wonderful cookies

oblachko

10.10.2023

4.9

Mouthwatering, perfect and incredibly delicious!!!

♚Larisynshik

10.10.2023

4.5

You need to learn, otherwise you have to buy everything Thank you