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Savoiardi cookies at home
It turns out that it is not difficult to make the famous Savoiardi cookies at home. Their characteristic features are known to everyone – elongated shape, slightly golden color, and a porous dry center that can quickly absorb any moisture, which is why this confectionery product is valued. After all, when combined with cream and coffee soaking, its structure becomes very tender and moist, especially if you are making tiramisu according to the classic recipe.
The main thing when making the cookies is to strictly adhere to all conditions so that these "ladies' fingers", as Savoiardi are also called, have a dry porous center and a crunchy crust.
And for this you need:
- To whip the eggs correctly, and then gently mix them with the flour so that it does not deflate the fluffy whites,
- To definitely place the cookies in the oven preheated to the necessary temperature,
- Not to over-dry the blanks during baking, and to dry them in the turned-off oven with the door open.
Preparation time: 30 minutes.
Caloric value: 274 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- eggs – 3 pcs;
- white sugar – 100 g;
- fine salt – a small pinch;
- flour (wheat) – 85 g;
- corn starch – 20 g;
- powdered sugar for dusting.
Preparation
- Prepare the ingredients. Corn starch can be replaced with potato starch.
- Since the sponge cookies need to be baked immediately, so that the dough does not sit for too long (otherwise it will deflate), prepare a baking sheet lined with parchment paper and a piping bag with an opening diameter of 2 centimeters in advance. For convenience, place it in a tall glass. Preheat the convection oven to 180 degrees.
- Separate the egg whites from the yolks. It is very important that the container in which the whites are located is dry, clean, without any traces of fat and drops of water.
- To better stabilize, add salt to the whites.
- Beat them at medium speed with a mixer until soft peaks form.
- Then add half of the specified amount of sugar to it.
- Whip the whites on a speed higher than medium for 2 minutes until a thick stable consistency is reached, but do not overwhip the mass to a too dry state, as dry whites do not mix well with flour.
- Combine the yolks with the remaining sugar.
- Using the same beaters that should not be washed after the whites, beat the yolks, starting at a low speed and gradually increasing it to maximum. The mixture should turn white and slightly increase in volume.
- Mix the flour with the starch.
- Sift half of this mixture directly onto the egg whites.
- Without mixing the mixture, pour the whipped yolks on top.
- And again, without mixing anything, sift the remaining dry mixture on top.
- Now, a very important moment: with a spatula, gently fold the mixture from the bottom up to start mixing. It is necessary to preserve the airy structure of the dough as much as possible.
- As soon as all the lumps disappear, the dough is ready.
- Transfer the sponge dough into the piping bag (to prevent it from leaking out prematurely, pinch the tip with a clip).
- Squeeze segments of sponge of about 10 centimeters in length from the bag onto the baking sheet. As the dough will slightly increase in volume during baking, keep a distance of 1.5 centimeters between segments.
- To form a crispy sugar crust on the cookies, sprinkle them with powdered sugar through a sieve.
- Place the blanks in the middle of the oven. Baking time is 9-11 minutes. While the first batch of Savoiardi cookies is baking, prepare the exact same second batch. After baking the two portions, place both baking sheets in the still hot but already turned-off oven with the door slightly open and leave the cookies there for about 10 minutes for drying.
- Then cool the blanks at room temperature. Savoiardi cookies at home are ready. For storage, transfer them to a paper bag.
Light, porous, and crunchy homemade Savoiardi cookies turned out no worse than store-bought ones. Such cookies are used to make the famous dessert strawberry Tiramisu and many other confectionery products. It is served with soft cheese, whipped cream, ripe berries and fruits, and simply – with tea or coffee.
