How to Make Ladyfingers (Savoiardi)

Step-by-Step Guide

1. 1

   Step 1: 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.
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   Step 2: In your electric mixer

   Beat in the vanilla extract.
   
   Sift the cake flour over the batter but do not fold in. , 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, mixing only until incorporated. , Pipe the batter leaving about a 1-inch (2.54 cm) space between the cookies. , Bake for 8 to 10 minutes or until the ladyfingers are firm but barely browned and are still spongy when pressed with a finger. , Let the ladyfingers cool for a few minutes and release them from the parchment paper, with a flat spatula, while they are still warm.
   
   Finish cooling the ladyfingers on the wire rack before using or storing.
   
   If you are not using the ladyfingers right away, freeze them. ,
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   Step 3: fitted with the paddle attachment

4. 4

   Step 4: 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.

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   Step 5: In a clean bowl

6. 6

   Step 6: with the whisk attachment

7. 7

   Step 7: whip the egg whites until foamy.

8. 8

   Step 8: Transfer the batter to the pastry bag and

9. 9

   Step 9: holding the bag at about a 45-degree angle to the baking sheet

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    Step 10: pipe the batter into 3-inch (7.5 cm) long ladyfingers

11. 11

    Step 11: using the lines drawn on the parchment paper as your guide.

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    Step 12: When you have piped all the cookies

13. 13

    Step 13: place the powdered sugar in a wire strainer

14. 14

    Step 14: and lightly sift the sugar over the tops of the cookies.

15. 15

    Step 15: Remove the baking sheets from the oven and slide the parchment paper from the baking sheets onto a wire rack.

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    Step 16: Finished.

Detailed Guide

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