Bake savoiardi. The most famous cookies from the Dukes of Savoy - Savoiardi biscuits

Best Recipes Cookies by step by step instructions with photo

savoiardi cookies

40 minutes

380 kcal

5 /5 (1 )

Given biscuit cookies is known to almost everyone, due to the fact that it is an integral part wonderful dessert tiramisu. The King of France himself came to visit Prince Amadeo of Savoy, where he was treated to these unsurpassed cookies, fragrant, soft and melting in the mouth. The king appreciated this treat so much that he named it “Savoiardi”, in honor of the province of Savoy. After this, these cookies became the real pride of all of France and the official confectionery product Savoy. Let's figure out how to properly prepare these cookies!

Many people call these cookies “lady fingers” because of their long, elongated shape.

Homemade Savoyardi cookie recipe

Preparing these cookies is very easy and simple; they are based on whites whipped until fluffy, which give the cookies softness and tenderness.

Used kitchen appliances and utensils: mixer or whisk, wheat flour sieve, bowl, oven, silicone spatula for mixing, pastry syringe (optional).

Ingredients

Powdered sugar	45-55 g
Wheat flour	135-150 g
Sugar	130-145 g
Chicken eggs	2-3 pcs.

Let's start making cookies

First of all, you need to prepare a standard biscuit mass. The method of preparing it directly depends on the presence of a mixer in your kitchen. If you have this kitchen appliance, then beat all the eggs into a mixer bowl and add sugar to them, then beat this mixture with a mixer at high speed until you get a dense, fluffy white mass.

If you only have a whisk, then you need to separate the yolks from the whites into different bowls and pour half of the available sugar into each. Beat the whites until a fluffy foam forms, and the yolks until they have a smooth, whitish texture, then mix both masses and beat until smooth.
After this, it is necessary to saturate the wheat flour with oxygen so that the cookies turn out porous and airy. Sift the flour through a sieve directly into the bowl with the protein cream.
Using a silicone spatula, mix the dough until smooth, using upward movements.
The resulting dough must be placed in a pastry syringe or bag, but if you don’t have one, you can try to put the mixture on a baking sheet manually.
Cover the baking sheet baking paper or foil, then grease butter. Turn on the oven at 180-190 degrees and leave it to heat up to the required temperature.
Squeeze the mixture out of a pastry bag into strips 10-13 centimeters long onto a baking sheet, or form them by hand. It will not turn out so beautifully and neatly, but this will in no way affect the taste.
Sprinkle each strip through a strainer powdered sugar, pour in more without sparing.
Place the baking sheet with our future cookies in a preheated oven for about 12-15 minutes.
As soon as you find that the cookies are ready, turn off the oven and remove the baking sheet from it, then leave the cookies to cool slightly.
Savoyardi cookies are ready to serve to guests and loved ones!

Video recipe for Savoiardi cookies

Use this video as a quick tutorial on how to make these cookies.

My sister Yulia also loves to bake various delicacies and this recipe is from her. Today she made Savoiardi cookies at home. These cookies are very expensive in the supermarket, but, as it turns out, they are prepared very simply and quickly. This truly royal delicacy is prepared from the well-known biscuit dough based on eggs, sugar and flour. There are other recipes using additional ingredients, but today I will tell you and show in the photo the easiest recipe for these cookies to prepare and in terms of ingredients.

Savoiardi cookies are also called Lady fingers and is used to prepare such an exquisite and incredibly tasty dessert as Tiramisu. You can also make so many other desserts with these delicious cookies.

Such biscuit cookies turn out to be crumbly, airy and simply melt in your mouth, which can be seen even in the recipe with the photo.

Ingredients:

Chicken eggs - 4 pcs.
flour - 120 g
sugar – 125 g
powdered sugar - 3 tbsp.

Baking in the oven: 15-20 minutes

283 Kcal per 100 g

Quantity: 40 pcs.

How to make Savoiardi cookies for Tiramisu

Tiramisu cookies are made from eggs, sugar and flour. Eggs must be room temperature. First you need to separate the yolks from the whites. Then mix the yolks with 70 g of sugar and beat at maximum mixer speed.

Beat the yolks for 5 minutes until the sugar is completely dissolved and the mass becomes light, fluffy and airy.

Initially beat the whites yourself for a couple of minutes, then add the remaining sugar and beat for 10 minutes.

When protein cream will become so fluffy and dense that when you turn the mixer bowl over, the cream will be in place, you can stop whipping.

Now you need to mix the whipped white and yolk in one bowl and mix very carefully with a spatula.

Using a strainer, you need to sift the flour.

Thanks to sifting the flour, it will be saturated with oxygen and the products will be even more airy and tender. Gently stir the dough with a spatula until smooth.

To prevent the dough from lumping and settling during baking, you should not mix it for a very long time or leave it waiting until the first part of the cookies is baked.

Pre-prepare baking parchment. It is necessary to draw lines as in the photo so that you can make cookies of the same size in length.

Using a pastry bag and the widest tip, pipe cookies into finger shapes onto a baking sheet lined with parchment.

Pour powder into a small strainer and rub generously finished goods above. Without powdered sugar, the cookies will not look as beautiful and appetizing.

Bake cookies in a preheated oven at 200 degrees for 15-20 minutes. Baking time depends on your oven. All cookies must be baked together on two baking sheets.

Savoyardi cookies are ready at home, the recipe is successful and simple if you follow all the tips. Cool the finished cookies on a wire rack and transfer to an airtight container. Bon appetit!

Adviсe:

Cookies absorb moisture, so to maintain freshness and crumbliness, they must be stored in an airtight container. Also one of important points There is precisely beating of yolks and whites. If you do not beat the ingredients for enough time, the cookies will not retain their shape during baking and may simply spread.

Soft, tender, melt-in-your-mouth savoiardi cookies can be easily made at home. It is served with tea as an independent dessert, and it is used to bake delicious cakes, or do exquisite delicacy tiramisu.

Savoiardi cookies - a classic version for tiramisu

Classic cookies have an elongated shape. It does not crumble, drinking tea with it is a pleasure.

Recipe Ingredients:

wheat flour - 150 gr;
three chicken eggs;
powdered sugar - 60 g;
granulated sugar - 150 gr.

How to make tiramisu cookies:

Prepare two cups. Merge into one egg yolks, and in the other - proteins.
Add 75 grams of sugar to the bowl with the yolks and whisk until the granulated sugar is completely dissolved.
Pour the same amount of sugar into the whites and beat until a fluffy, foamy mass forms.
Pour the contents of one bowl into another. At the same time, constantly stir with a whisk so that the whites are completely mixed with the yolks.
Pass the flour through a sieve and add it to the egg mixture.
Gently knead the dough.
To form the cookie shape, we need a pastry syringe or bag.
We put a small amount of dough into it.
Cover the baking tray with special paper and grease it with oil.
Squeeze the dough onto this surface from a syringe in a strip 10 cm long.
Once all the dough is on the baking sheet, sprinkle it with powdered sugar and send it to bake in the oven.
It should be heated to 200 degrees. Cook the treat for 15 minutes.
Serve delicious dessert slightly warm for tea.

Recipe from Yulia Vysotskaya

You will need:

three raw egg whites;
wheat flour - 65 gr;
three raw egg yolks;
vanilla - 5 g;
powdered sugar - 50 g;
sugar - 90 gr.

Step-by-step preparation:

Pour two yolks into a bowl. They should be at room temperature.
Add 50 grams of powdered sugar to them and process with a mixer until thickened.
Pour three egg whites into a second bowl and beat until soft. After this, add 75 grams of sugar and whisk until very thick and foamy.
Pour the protein and yolk mixtures into a third bowl with flour, add the remaining clean yolk and mix.
Place the dough in a pastry bag and place on a baking sheet lined with baking paper.
There should be a small distance between the cookies, as they increase in size during cooking.
Sprinkle powdered sugar on top.
Bake for 15 minutes. When the delicacy acquires a golden color, it is ready.
Savoiardi cookies are good to drink with tea or chicory. But you can make amazing things out of it delicious dessert tiramisu or bake a cake.

First of all, you need to turn on the oven at 200 degrees. Let it warm up. Next, prepare a baking sheet on which the biscuits will be baked. There is no need to lubricate it with anything, just sprinkle it lightly wheat flour. If desired, you can line it with baking parchment.

Separate the whites from the yolks. Place the yolks in a bowl and add half the sugar. This is 125 g. Beat the yolks at medium mixer speed for about 10 minutes. The mass should increase by about one and a half times, and the sugar should completely melt.

Place the egg whites in a plastic or glass container and begin beating. This should be done first at the lowest speed of the mixer with the addition of one pinch of salt. After 3-4 minutes, switch the speed to medium. By this time the mass should have doubled. After another 3-4 minutes, turn the mixer to high speed and beat until stiff peaks form. Next, let's start adding sugar. You need to do this gradually, literally one teaspoon at a time and continue whisking. The result should be a shiny, fluffy white mass.

Now both egg masses need to be combined. Add the whites to the yolk mixture and mix with a spoon or spatula, moving from top to bottom. Very careful! After all, this is a genuine biscuit, not an imitation.

Add whites gradually, one tablespoon at a time, to maintain airiness.

Sift wheat flour 2 times. It should also be added to the egg mass in small portions. Mix carefully with a spoon, but never with a whisk.

The dough should have the consistency of sponge cake, but a little thicker and fluffier.

Place the mass in piping bag and place the cookies on a prepared baking sheet. The sticks should measure 10cm * 3cm. The distance between the cookies is 2 cm. To ready-made cookies It was crispy, before putting it in the oven, the cookies need to be sprinkled with powdered sugar.

Cookies should be baked at 200 degrees for the first 5 minutes. Then reduce the temperature to 180 degrees and bake the cookies for another 10 minutes. It is not recommended to open the oven door during this time.

Cool the finished biscuit cookies and can be used to prepare various desserts, such as tiramisu. criterion proper preparation will golden crust on the outside and the inside will be crispy and fluffy.

Savoyardi biscuits are not only good on their own, but also serve as a base for large quantity desserts, for example, Tiramisu or cold Charlottes. Of course, these cookies can be bought in a store, but... Firstly, they are not always on sale in our supermarkets, and secondly, among the store options offered, it’s easy to come across a pale imitation of “Savoiardi”, look at the composition.. These cookies do not require any leavening agents, stabilizers or emulsifiers! Just eggs, sugar and flour, maybe a splash vanilla essence. Thirdly, Savoiardi sticks are easy to prepare at home. Try it! Once you learn how to bake these cookies, you are unlikely to exchange them for industrial analogues.

Number of servings:~ 18-20 cookies (just for one baking sheet, if you need more cookies, knead the dough several times and use immediately; if there is a lot of dough and it sits waiting in the oven, the cookies may “slip.”)

You will need:

3 proteins (than fresh eggs- the better);
2 yolks;
60 g sugar + for sprinkling(I much prefer using powdered sugar instead of sugar);
50 g flour (to make the cookies really airy, you need to use flour premium from soft varieties wheat with reduced gluten content, for biscuits and cakes);
optional and if you have it on hand - tsp vanilla essence and a slice of lemon.

Preparation:

As you can see, the set of products is very modest :), but you will have to dirty quite a lot of dishes. Like any biscuit product, “Savoiardi” turns out the more magnificent, the more air we managed to “retain” as a result of all our sifting and beating, so this cookie does not tolerate delays; all products and tools must be prepared in advance.
First of all, we take the eggs out of the refrigerator, it’s good if they lie in the warmth for 2 hours, if not, it’s okay, while we prepare everything else, they will have time to warm up.
Prepare a baking tray; line it with baking paper and lightly sprinkle with flour. You can first make a marking on paper, draw it in wide stripes of 9 cm with an indentation of 1.5-2 cm from each other.
We prepare the equipment: 3 bowls for eggs (two large and one small), two bowls-plates for powdered sugar, another for flour, several spoons, a spatula for mixing the dough (preferably silicone), a mixer, a strainer for sifting, a pastry bag with a simple nozzle with a diameter of 1 cm or a plastic bag with a corner cut off. All utensils must be clean and dry, special attention For those items that will come into contact with proteins, there should not be a drop of fat here.
Turn on the oven at 220 o C.
We measure out all the ingredients. Sift the flour and powdered sugar several times, this will help enrich the products with oxygen and get rid of possible lumps that often form in the powder. At the same time, we divide the powdered sugar in half into different bowls; it should not come into contact with the eggs for the time being.
Separate the yolks from the whites. The bowl in which you plan to beat the whites can be wiped with a slice of lemon, without fanaticism, we do not need to squeeze the juice out of the lemon, just lightly wipe the bottom. For the process of separating the eggs into their component parts, we prepared 3 bowls, so that one of the vessels would be like an intermediate one. Not a drop of yolk should get into the whites, otherwise the whites simply won’t beat, so break the eggs one at a time, put the yolk in one bowl, and the white in an intermediate bowl, and only then in the main one. An intermediate bowl will come in handy if, when breaking another egg, you accidentally damage the yolk.
Now that everything is ready and everything is at hand, let's start preparing the dough for Savoiardi cookies.
We begin to beat the whites. When the mass begins to increase in volume, turn white and “compact”, reaches the state of “soft peaks” (), without ceasing to beat, we begin to gradually, one spoon at a time, add the first part of the powdered sugar, the sugar should dissolve well. Ready protein mass It will be white and shiny, holds the shape of “sharp peaks” well, and does not drip from the mixer beaters. Set aside the finished whites for now.
Rinse the mixer beaters and immediately start working on the yolks. They need to be ground with the second part of the powdered sugar. It is convenient to do this with a mixer; the mass should become creamy, lighten greatly, become almost white, and increase in volume. If you have vanilla extract, add it to the yolk-sugar mass at the end of whipping.
Now add about a quarter of the whipped whites to the yolks, carefully mix the mass in several movements from top to bottom.
Sift the flour into the resulting dough and again, using the same top-down movements, carefully fold the flour into the dough. Do not get carried away with this process, the fewer movements the better, it is important for us to maintain the airiness of the dough.
Add the remaining whites and again, still gently from top to bottom, without circular movements, mix. The dough will be very airy, it will be soft, but will not spread.
Transfer the mixture into a bag or pastry bag. We place strips about 9 cm long on a baking sheet, leave 4-5 cm between the cookies, the cookies will increase in volume, for the same reason, it is best to lay out rows of cookies in a checkerboard pattern. To provide the biscuits with a characteristic crust, generously sprinkle Savoiardi with powdered sugar on top and wait a few minutes - the powder will be almost completely absorbed. Sprinkle the cookies with powder again and immediately place them in a preheated oven.
Bake the sticks for 10 minutes (during this time, do not open the oven under any circumstances!), they will turn golden brown, remove the baking sheet from the oven. The biscuits will be very soft at first, but will “harden” as they cool. As soon as the cookies have cooled slightly, they can be easily removed from the paper; it is advisable to transfer them to a wire rack and leave them “in the air” for several hours, or even a day (especially if you plan to use them as a semi-finished product for other desserts), this operation will help the structure of the biscuit should be properly strengthened.
Ready-made cookies are stored well for quite a long time in a closed container. They turn out to be very light, airy, porous, soak well and at the same time keep their shape. It’s just that I can’t manage to cook them for future use, everything is eaten instantly, because they are delicious dipped in tea, coffee, milk, fruit juices, “Savoyardi” is also served with wine. In general, they don’t stay with us!!!

Bon appetit!