Homemade Savoiardi Biscuits...or Lady Fingers I've always wanted to make savoiardi biscuits(or lady fingers) at home. But I do have to admit that buying them was much, much easier... at least that's how it was when I lived in a big city. You can find almost anything you need in a big city and the savoiardi biscuits aren't expensive at all...especially if you buy them at international markets. I never bothered making them at home, mostly because the biscuits were so readily available. But it's a different story here in Montana. The regular supermarkets don't really carry them... at least I couldn't find any that did. However, I did end up finding them at a specialty store, but they don't always stock them. And they also cost quite a bit more than what I was used to paying back home(that's actually funny because it was years ago when I used to buy them, and prices have changed:).... In any case, that's when I finally made up my mind to make them at home. I'm glad.... because the homemade version tasted so much better...fresh, the way they should be:). Besides, you get this wonderful satisfaction that you've made them from scratch:).
There are plenty of recipes on the net for savoiardi biscuits, but I finally settled on using Baking Obsession's recipe....they looked absolutely fantastic and I love her recipes. The neat thing about making them at home is that you can play around with some of the flavorings... depending on how the savoiardi are used . You could use a bit of orange/lemon oil for a fruit based dessert....or almond for a nutty dessert, etc.
I plan on making my own homemade savoiardi biscuits from now on... as I just loved the way they came out. And they weren't too difficult to make... as long as you remember to be very gentle when folding the ingredients together. That's true with most sponge cakes and cookies. If you overdo the folding you will lose some of the volume and get flatter biscuits. But as long as you are gentle with the folding you will be fine. For me, this was a wonderful recipe! Hope you enjoy...
You will need: adapted from Baking Obsession
3 eggs, room temp.( I place my eggs in a bit of warm water)
6 TBS sugar
1 tsp vanilla
3/4 cup cake flour, sifted*
a couple of drops orange oil(optional)**
*You can use all purpose flour and replace 2 TBS of it with 2 TBS corn starch...then sift it together.
**Especially good for fruit based desserts, otherwise omit
1. Preheat the oven to 400F. Line baking sheets with parchment paper or silicone mat. Sift flour...maybe a couple of times.
2. Separate eggs in 2 bowls.
3. To the egg yolks, add 2 TBS sugar and vanilla extract( or drops of orange oil or other extract, if using).
4. Whip until pale in color and thick...4-5 minutes. Set aside.
eat the egg whites until soft peaks form. Gradually, add 4 TBS sugar. Beat until the egg whites form firm peaks that are glossy and smooth.
6. Using a rubber spatula, gently fold about a third of th
e whipped whites into the yolks to lighten them up.
7. Add half of the remaining whites over the yolk mixture and then sift about half of the flour over the egg whites. Gently fold until the ingredients are barely combined.
8. Add the rest of the whites over the yolk mixture and then sift the rest of the flour over the whole mixture. Fold gently until combined. Try not overdo the folding, otherwise the batter will deflate and lose volume... and then the ladyfingers will be flat and not spongy.
9. Fill a pastry bag (with a plain tip about ½-inch wide...or a plastic bag with end snipped off) with the batter.
10. Pipe the batter into 3-4 inch long strips...I like to sort of make them S-shaped( it gives then a bit of a lift).
Sprinkle some confectioner’s sugar over the surface of the savoiardi biscuits... and wait for 5 minutes. The batter will absorb a bit of the sugar.
12. After 5 minutes, sprinkle yet a bit more powdered sugar. This will give the biscuits that crispy shell.
13. Bake the ladyfingers 7 to 8 minutes or until lightly golden brown and have puffed up.