Baking Classics: Savoiardi

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The Technique

Savoiardi

Italian ladyfingers or savoiardi are a traditional, crisp ladyfinger generally served with coffee. They are also used to make tiramisu. In order to achieve a batter with the proper consistency, I strayed from conventional methods of folding together the beaten egg yolks & the beaten egg whites. Once the blending is complete, you can expect a beautiful batter that’s not only soft & light but one that holds its shape as the ladyfingers are being piped onto the pan. Learn how to make this Italian classic that may step in for entertaining & beyond.

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makes about 6 dozen

1 cup all purpose flour 
1/4 tsp kosher salt
1/2 cup sugar, divided
1/4 cup cornstarch 
3 eggs, separated
Powdered sugar

 Preheat the oven to 350 degrees. Whisk together the flour & the salt. Set aside. Whisk together 1/4 cup sugar & the cornstarch in a small bowl. Beat the egg whites using the whip attachment in an electric stand mixer on Medium-High speed until soft peaks form. Gradually add in the cornstarch mixture & beat until stiff peaks form. Leave the mixture in the bowl with the whip attached. Beat the egg yolks & the remaining 1/4 cup granulated sugar with a hand mixer until the sugar dissolves & the mixture holds ribbons then add to the beaten egg whites; top with the flour mixture. Mix on Low speed 30 seconds to 1 minute or until blended. Stop the mixer & swipe the bowl sides several times to be certain it is well combined. The batter should have a thickened texture & hold a stiff ribbon.

Place the mixture into a piping bag fit with a medium-size plain tip, about 3/8-inch wide. Pipe 2 1/2 to 3-inch lines spacing 1 1/2-inches apart on parchment paper-lined half sheet pans. Dust with powdered sugar. Bake one pan at a time on the center oven rack 15 minutes or until the edges are golden brown. Dust with additional powdered sugar. Cool completely. Store in an airtight container up to 1 week. 

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{testing notes}

How To Make Savoiardi

The method presented in this recipe of blending the beaten egg yolks with the beaten egg whites is a bit unconventional but I do believe you will find the procedure to yield a good batter that is stiff enough to hold shape while piping. Just be certain not to over mix. Once baked, store them in an airtight container up to 1 week. 

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A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.

Baking Classics. Savoiardi. Italian Ladyfingers By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Techniques Modern Southern Socials Game Day Entertaining How To Make Crisp Italian Ladyfingers RebeccaGordon Southern Entertaining Southern Hostess ButtermilkLipstick Pastry Chef TV Cooking Personality Birmingham AlabamaNo. 1 

Once the batter has been blended, it should have a thickened texture & hold a stiff ribbon. Place the mixture into a piping bag fit with a medium-size plain tip, about 3/8-inch wide. Pipe 2 1/2 to 3-inch lines spacing 1 1/2-inches apart on parchment paper-lined half sheet pans. 

Baking Classics. Savoiardi. Italian Ladyfingers By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Techniques Modern Southern Socials Game Day Entertaining How To Make Crisp Italian Ladyfingers RebeccaGordon Southern Entertaining Southern Hostess ButtermilkLipstick Pastry Chef TV Cooking Personality Birmingham AlabamaNo. 2

Dust with powdered sugar.

Baking Classics. Savoiardi. Italian Ladyfingers By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Techniques Modern Southern Socials Game Day Entertaining How To Make Crisp Italian Ladyfingers RebeccaGordon Southern Entertaining Southern Hostess ButtermilkLipstick Pastry Chef TV Cooking Personality Birmingham AlabamaNo. 3
 

Bake one pan at a time on the center oven rack 15 minutes or until the edges are golden brown. 

Baking Classics. Savoiardi. Italian Ladyfingers By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Techniques Modern Southern Socials Game Day Entertaining How To Make Crisp Italian Ladyfingers RebeccaGordon Southern Entertaining Southern Hostess ButtermilkLipstick Pastry Chef TV Cooking Personality Birmingham AlabamaNo. 4

Dust with additional powdered sugar. Cool completely.

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* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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