Ladyfingers (Savoiardi)
Ingredients
- 4 pcEgg (separated (whites and yolks))
- 100 gWhite sugar
- 100 gWheat flour (sifted)
- 1 pinchGray sea salt
- 50 gIcing sugar
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in an airtight tin box away from moisture for 4 to 5 days.
