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Ingredients
- 1 c. Sifted unbleached flour
- 4 x Large eggs graded "jumbo", separated and at room temperature
- 1 tsp Vanilla extract
- 1/4 tsp Salt
- 1/8 tsp Cream of tartar
- 1/2 c. Superfine sugar, plus
- 3 Tbsp. Superfine sugar Confectioner's sugar for dusting tops before baking
Directions
- Makes about 25 5-inch or possibly 32 4-inch ladyfingers
- Preheat oven to 325 degrees F.
- Note: Be sure to use extra large cookie sheets if you have them.
- Prepare your cookie sheets with shortening and flour as you would a cake pan. Set aside. Sift your flour and salt together, and then set aside. I like to sift mine three times. Adjust two racks to divide the oven into thirds, and preheat oven to 325 degrees F.
- In an electric mixer, beat your egg yolks, 1/2 of your sugar and vanilla till mix is pale yellow. The mix will be very light in texture, and the volume seems to triple. Transfer to another large mixing bowl. Wash your mixer bowl and beaters thoroughly with warm water and soap, rinse, then wipe bowl and beaters with vinegar that will cut any remaining traces of egg yolk. Rinse again with warm water and then dry. Pour in your egg whites, and whip on low till frothy. Add in your cream of tartar. Increase the speed of the mixer to medium-high and beat till soft peaks begin to create. Now add in your remaining half of sugar and beat till whites are stiff and shiny.
- You can tell it is ready if you turn your mixer bowl upside down, and the whites don't fall out.
- Briskly folk in about 1/3 of the whites to your mixing bowl with egg yolks/sugar mix to lighten. Gently mix in the rest of your whites till just combined, and then sift flour over egg mix and gently fold till combined. Your sponge batter will appear like soft clouds.
- Fill a large pastry bag with a large plain tip (about a #6) with your sponge batter. Working quickly, pipe 4-inch long, about 1/2-inch wide strips to your prepared cookie sheets leaving about an inch between savoiardi. It's allright if you pipe them a little closer. Gently dust your savoiardi by sifting powdered sugar over them. Put your cookie sheets in the oven. The savoiardi should be baked for about 15 min, but at the halfway mark, I reverse my sheets from front to back, top to bottom oven rack and then bake till they are turning brown and springy to the touch.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 215g | |
| Calories 795 | |
| Calories from Fat 11 | 1% |
| Total Fat 1.31g | 2% |
| Saturated Fat 0.22g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 585mg | 24% |
| Potassium 204mg | 6% |
| Total Carbs 179.82g | 48% |
| Dietary Fiber 3.4g | 11% |
| Sugars 83.11g | 55% |
| Protein 12.92g | 21% |
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