Ladyfingers, or Savoiardi, are delicate, airy cookies with a crisp exterior and a soft, pillowy center that melts in your mouth. Perfect for layering in desserts like tiramisu or enjoying on their own, these golden treats are subtly sweet with a hint of vanilla. In just 37 minutes, you can whip up a batch of 50 cookies, making them ideal for gatherings or a quick baking project. Their light texture and elegant appearance make them a versatile addition to any dessert table.
These cookies are not only delicious but also surprisingly simple to make, requiring just a handful of pantry staples. The golden-brown crust gives way to a tender crumb, offering a delightful contrast in every bite. With only 38 calories per cookie, they’re a guilt-free indulgence that satisfies your sweet tooth without weighing you down. Whether you’re a seasoned baker or a beginner, these ladyfingers are sure to impress with their timeless charm and irresistible flavor.
Ingredients for Ladyfingers (Savoiardi)
- 6 large eggs (yolks and whites separated, room temperature preferred)
- 1 cup (200 g) granulated sugar (divided)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 ½ cups (187 g) all-purpose flour
- 2 Tablespoons cornstarch
- Additional granulated sugar (for sprinkling over cookies, optional)
Step-by-Step Instructions
- Preheat oven to 350°F (175°C).
- Place egg whites in a large, clean, dry, and grease-free bowl. Use an electric mixer to beat until soft peaks form.
- Continue beating on medium speed and gradually add ½ cup (100 g) of granulated sugar (1 Tablespoon at a time). Beat until stiff peaks form. Set aside.
- In a separate bowl, combine egg yolks, remaining sugar, vanilla extract, and salt. Beat on medium/high speed until the mixture is lightened in color and slightly thickened (this will take several minutes).
- Gently pour the yolk mixture over the egg whites. Sift flour and cornstarch over the mixture and use a spatula to gently fold everything together until completely combined (avoid deflating the egg whites).
- Transfer the batter to a pastry bag fitted with a ½” piping tip (or use a disposable piping bag with a ½” opening).
- Pipe the batter into 4” (10 cm) lines, leaving 2” (5 cm) of space between cookies.
- Sprinkle additional granulated sugar evenly over the cookies if desired.
- Bake in the preheated oven for 15-18 minutes or until the cookies are slightly golden.
- Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- If using for Tiramisu, let the cookies sit uncovered at room temperature overnight before using. Otherwise, store in an airtight container for 2-3 days.
Perfect Pairings: Serving Suggestions for Ladyfingers
Ladyfingers are incredibly versatile! Enjoy them on their own as a light, airy treat, or pair them with your favorite dessert dips like chocolate ganache or fruit compote. They’re also the star ingredient in classic desserts like Tiramisu or trifles. For a simple twist, serve them alongside a cup of coffee or tea for a delightful afternoon snack.
Storage Secrets: Keeping Ladyfingers Fresh
To maintain their crisp texture, store ladyfingers in an airtight container at room temperature for up to 2-3 days. If you’re using them for Tiramisu, let them sit uncovered overnight to slightly dry out—this helps them absorb the coffee mixture better without becoming soggy. For longer storage, freeze them in a sealed bag for up to 1 month.
Time-Saving Tips for Busy Bakers
To streamline the process, separate your eggs and measure all ingredients before you start. Use a stand mixer for beating the egg whites and yolks to save time and effort. If you’re short on piping bags, a zip-top bag with the corner snipped off works just as well. Bake in batches if needed, but keep an eye on the oven to avoid overbaking.
Recipe Variations: Customize Your Ladyfingers
Add a twist to your ladyfingers by incorporating flavor extracts like almond or lemon for a unique taste. For a chocolate version, replace 2-3 tablespoons of flour with cocoa powder. You can also sprinkle the piped batter with finely chopped nuts or colored sugar for a festive touch. Experiment and make them your own!
Essential Equipment for Perfect Ladyfingers
For best results, use a stand mixer or electric hand mixer to achieve the right consistency for your egg whites and yolks. A pastry bag fitted with a ½” tip (like a Wilton 1A) ensures even piping, but a snipped zip-top bag works in a pinch. A silicone baking mat or parchment paper helps prevent sticking and makes cleanup a breeze.
Ladyfingers (Savoiardi)
Ingredients
- 6 large eggs yolks and whites separated (room temperature preferred)
- 1 cup (200 g) granulated sugar divided
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 ½ cups (187 g) all-purpose flour
- 2 Tablespoons cornstarch
- additional granulated sugar for sprinkling over cookies, optional
Instructions
- Preheat oven to 350F (175C). Place egg whites in a large, completely clean, dry, and grease-free bowl. Use an electric mixer (or stand mixer) to beat until you have soft peaks¹.
- Continue to stir on medium-speed and gradually (1 Tablespoon at a time) add half (½ cup/100g) of the granulated sugar. Continue to beat until you achieve stiff peaks². Set aside.
- In a separate bowl combine egg yolks, remaining sugar, vanilla extract, and salt. Beat on medium/high speed until lightened and color and slightly thickened (this will take several minutes and the mixture will slightly increase in volume).
- Gently pour the yolk mixture over the egg whites. Sift flour and cornstarch over the mixture and use a spatula to gently fold everything together until completely combined (take care to mix carefully and do not use an electric mixer for this step, you don’t want to deflate your egg whites).
- Transfer batter to a pastry bag fitted with a ½” piping tip (I use a Wilton 1A, you could also use a disposable piping bag with the end snipped off for an opening that is ½” wide).
- Pipe batter into 4” (10cm) lines, leaving 2” (5cm) of space between cookies.
- Sprinkle additional granulated sugar evenly over cookies if desired (alternatively you can dust them with powdered sugar after baking and cooling) then transfer to 350F (175C) oven and bake 15-18 minutes or until cookies are slightly golden.
- Allow to cool at least 10 minutes on baking sheet before transferring to wire rack to cool completely.
- If using for Tiramisu, let them sit, uncovered at room temperature overnight before using. Otherwise, store in an airtight container for 2-3 days.