Ladyfingers (Savoiardi)

A crisp sugar-dusted crust hiding a cloud-like interior. The biscuit must be dry on the outside but stay flexible inside to soak up coffee without collapsing.

• Prep time: 20 min
• Cook time: 12 min
• Difficulty: Medium
• Calories: 306
• Protein: 9 g
• Carbs: 56 g
• Fat: 5 g

Ingredients

• 4 piece Egg ( separated (whites and yolks) )
• 100 g White sugar
• 100 g Wheat flour ( sifted )
• 1 pinch Gray sea salt
• 50 g Icing sugar

Instructions

1. Preparing the eggs

   Separate the whites from the yolks. In a bowl, whip the whites with a pinch of salt. When they start to foam, stiffen them with half of the white sugar until they form firm peaks.

2. Whisking the yolks

   Whisk the yolks with the remaining white sugar. The mixture should double in volume, turn pale, and fall in ribbons when you lift the whisk.

3. The folding process

   Pour the yolks over the whites. Gently fold with a spatula by lifting the mass from the center outwards. Sift the wheat flour over it and mix carefully to avoid deflating the batter.

4. Piping and dusting

   Pipe 10 cm logs onto a tray using a piping bag. Dust generously with icing sugar. Wait 2 minutes and dust a second time to create the beaded crust.

5. Baking

   Bake at 180°C. The biscuits are ready when they are pale golden and sound hollow. They should be dry to the touch but stay elastic under finger pressure.

Chef's tips

• Do not overwork the batter after adding the flour, otherwise the biscuit will be flat and tough.
• Use room temperature eggs for a more stable meringue.

Storage

Store in an airtight tin box away from moisture for 4 to 5 days.