Savoiardi or lady's fingers. Savoiardi biscuit cookies or ladies fingers recipe with photo step by step

Savoyardi- This is a French, dry oblong biscuit biscuit, which is used to make tiramisu and other desserts. More familiar to us the name of this cookie - Lady fingers. It is tender, light, airy, melts in your mouth almost from the first bite. Some young mothers like to buy or bake homemade savoiardi biscuits for their babies, who have not yet erupted all the teeth. To prepare savoiardi cookies, airy biscuit dough is prepared. Proteins must be beaten separately from the yolks, and then gently mixed with flour. Spread cookies on a baking sheet using a pastry bag. It is very important that the biscuit dough does not fall off during baking. To do this, do not open the oven during baking, and do not allow temperature differences. Sometimes left in the switched off oven for a few minutes so that it dries better. Since the cookies are very airy, they easily absorb moisture, so to keep them dry, you need to store savoiardi or ladies' fingers in an airtight container. If you want to make a light dessert for tea, savoiardi biscuit cookies or ladies fingers just for you!

Ingredients for making savoiardi biscuits

Step by step cooking biscuit ladyfingers with photo

Savoyardi biscuit cookies are served with coffee, tea or milk, and are also used to make tiramisu or cakes. Bon appetit!

Ladyfingers cookies have been known since the 16th century, but they gained the greatest popularity under the name savoiardi as part of the tiramisu dessert. Light, airy biscuits made from weightless biscuit dough go well with fruit salad, they can be garnished with ice cream and simply enjoyed with tea or coffee.

For tiramisu, ready-made cookies are usually sold, but to taste the delicious taste of homemade savoiardi, it is worth making cookies at home. It is tastier, less calorie, as it contains not so much sugar.

Recall that the classic savoiardi cookies were invented by the Italians, according to whom tiramisu can be made from this loose cookie, light and dry. It quickly absorbs coffee and becomes the softest dessert. Ladies' fingers are non-caloric, and this is a plus in a rather satisfying composition of the whole tiramisu. Indeed, at the heart of such baking there are no fats - only eggs, sugar and a little flour. Plus a little bit of ingredients that help the liver keep its shape and friability.

So, what is a classic cookie, how do the Italians themselves prepare it?

We will need:

4 chicken eggs of medium size;
145 g of premium flour;
180 g of fine sugar;
a pinch of salt;
1 tsp liquid vanilla extract or a little vanilla powder;
1 tsp lemon zest (you can do without it);
coarsely granulated sugar - they are sprinkled with cookies.

To prepare the dough, finely granulated sugar is required, it lends itself better to beating meringues. But you can’t take powder, it doesn’t whip well. Well, except to add a little powder at the very end. In addition, store-bought powdered sugar, as a rule, contains a little starch.

Progress.

Set the oven temperature to 180°C.
Prepare silicone molds - grease them with vegetable oil. If there are no suitable forms, you can plant cookies on baking paper, leaving a little space between the products. During the baking process, they will increase in volume.
Take two eggs and separate two proteins into a separate bowl.
Add the remaining two eggs to the two yolks, mix, pour in the eggs, sugar and beat with a mixer until smooth. When the mass becomes whitish, add vanilla and zest.
Combine two proteins with salt and beat with a whisk until a strong foam is formed.
Pour the sifted flour into the yolk mixture.
There, gently, interfering from the bottom up, introduce whipped squirrels.
Fill up to half of all forms or put cookies on a piece of paper.
Sprinkle coarse sugar on top.
Bake 12 minutes.

air baking

Sometimes tiramisu ladyfingers are slightly flattened as the dough spreads out, giving them that appearance. How to avoid it?

Try this variant of tall airy and crispy cookies.

Cooking products:

60 g of wheat flour and 70 g of flour for biscuits (you can buy it today in large stores, but if one is not at hand, use ordinary flour with a minimum gluten content);
2 eggs;
50 g of sugar;
1 tsp vanilla concentrate;
on the tip of a knife of salt;
10 g potato starch;
2 tsp powdered sugar.

This biscuit cookie is prepared like this.

Heat up the oven to 180 degrees.
Sift flour.
Separate whites and yolks.
Mix warm (room temperature) yolks with half the sugar, beat until the grains are completely dissolved.
Whisk the egg whites and the other half of the sugar until foamy. You can add a few drops of lemon juice at this point while whipping.
Gently introduce a quarter of the whipped foam of proteins into the yolks with a spatula and mix without crushing the lush mass.
Sift a third of the flour onto this mass, while not mixing the dough.
Still carefully put a quarter of the proteins on top, without stirring. And again sift another third of the flour. Don't interfere!
Put the last quarter of the proteins again on top of the dough and sift all the remaining flour again. Don't interfere!
Now add the sifted starch on top and very carefully, trying not to crush the air proteins, mix the dough with a spatula.
Using a pastry bag, form strips of dough onto a sheet of baking paper. Do not pack tightly, leaving about 2 cm between the cookies.
Sprinkle with powdered sugar and transfer to the oven on the middle rack.
After a quarter of an hour, the cookies will rise, now you need to make a fire of 140 degrees and bake for another ten minutes.
After baking, immediately remove the cookies from the sheet. This is done by simply dragging one edge of the sheet over the edge in the course of laying cookies with stretching the sheet on the other side. It all sounds complicated, but it's actually quite simple. Savoiardi, lush and tall, will themselves bounce off the paper.

Recipe from Yulia Vysotskaya

The tiramisu recipe from Yulia Vysotskaya gives a slightly different recipe for ladies' fingers.

To make 36 cookies you will need:

3 eggs - divide 3 whites and separate 2 yolks;
60 g of granulated sugar;
50 g of premium wheat flour;
30 g powder.

Proteins are whipped until smooth and soft, then half of the sugar is added, everything is whipped until the crystals dissolve.
Separately, beat the yolks with the remaining sugar until light in color.
Gently combine everything and sift the flour on top.
Stir by moving the spatula from the bottom up, keeping the air.
Drop off the fingers and sprinkle with powder twice on top, leaving to brew for a quarter of an hour on a baking sheet.
Bake in an oven heated to 200 degrees for 10 minutes.

Quick Cooking "Lady Fingers"

Based on the previous recipe, you can bake cookies even faster. To do this, divide three eggs into whites and yolks, beat the yolks with half the sugar (30 g) in one bowl, and the whites with the rest of the sugar (30 g) in the other. Combine everything and sprinkle with flour and then do everything as in the previous recipe. The only difference is that the dough is laid out on a sheet in a single cake. After baking, cut into portions.

Biscuits with cinnamon

Tiramisu is sometimes made with biscuits that have added flavorings. For example, cinnamon.

You will need:

4 yolks;
3 proteins;
100 g flour;
100 g of sugar;
2 g cinnamon.

All cooking steps are normal, only cinnamon is added to the flour before sifting into the dough.

Bake in the usual way.

Sometimes cinnamon is added to sugar or powder, sprinkling cookies before being sent to the oven.

With cottage cheese

Biscuit cookies can be diversified with cottage cheese additions, it turns out even tastier with chocolate and raisins. Loosens the dough in this case, not only beaten eggs, but also butter.

Let's cook:

330 g flour;
170 g of cottage cheese;
120 g butter;
180 g of sugar;
3 medium eggs;
1 tsp baking powder;
30 g cocoa powder;
a handful of raisins.

Progress.

Mix sifted flour with cocoa and baking powder.
Beat 2 eggs and, continuing to beat with a mixer, gradually introduce sugar.
Add softened butter to the egg mixture, mix everything with a special nozzle.
Add dry mixture, stir until dough is soft.
At this point, add raisins to the cottage cheese - pre-fill it with hot water for 10 minutes and dry it with a towel.
Put half of the dough on a sheet of parchment, roll out, for convenience, cover with cling film. After removing the film, send the blank to the freezer directly on the parchment.
In the meantime, roll out the second part of the dough between two pieces of foil. Remove the top film.
Take the stock out of the freezer. Spoon out and level the curd mass over it.
Put the second part of the dough on top of the cottage cheese from the film.
Transfer the prepared blank with the filling to a baking sheet along with parchment. Bake for 20 minutes at medium heat (180 degrees).
Cut into portions - first in squares, then, cutting each in half, into triangles. Serve chilled.

Everyone knows what tiramisu is and how to cook it. But after all, on the basis of cookies, you can cook many other interesting desserts.

Dessert with pear and mascarpone: add 200 g of low-fat cream and 80 g of powdered sugar to 300 g of mascarpone cheese. Grind with a mixer until dense, splashing a spoonful of cognac. Put a part of mascarpone on the bottom of the bowls, put savoiardi cookies soaked in cold coffee with a spoon of cognac on top. Lay a layer of mascarpone again, after which - pear slices without skin. Garnish with a sprinkle of cocoa powder and grated chocolate. Put in the cold. You can serve after 2 hours.
Savoyardi cookies: 100 g of dark chocolate and the same amount of butter melt in a water bath. Grind a handful of oatmeal, 100 g of waffles, 6 pieces of savoiardi. Mix the crumbs with the chocolate mass, adding 80 g of almond flour. After gently kneading, spread the mass into molds (it is better to use a ready-made substrate from a box of chocolates). Cover with cling film and place in the refrigerator for an hour. After removing from the molds, sprinkle cocoa powder on top of the candy.

Prepare the ingredients.

Sift flour.
Carefully separate the whites from the yolks.
Mix the yolks with a fork or whisk until smooth.

Advice. The squirrels must be separated from the yolks very carefully so that not a drop of the yolk gets into the squirrels, otherwise the squirrels will not whip. Also, the bowl in which the proteins will be whipped should be clean, without traces of fat. It is better to wipe it with a paper towel dipped in vinegar or lemon juice.

Place the whites in a clean and dry bowl and start beating at a low mixer speed (the speed is selected empirically) until air bubbles begin to form along the edges of the bowl (see photo).

Advice. The protein at this stage is not whipped yet, but only mixed with a mixer or a hand whisk. It loses its original structure, which will allow you to get a more stable meringue in the future. And a stable meringue, in turn, will allow you to get a properly cooked dough and an airy biscuit.

Increase the mixer speed to medium and beat the protein until a fluffy foam is formed: the protein should turn into many tiny bubbles of the same size. Also, this stage is called soft peaks. There should be no liquid protein at the bottom of the bowl - only fluffy whipped foam!

At this stage, we begin to gradually add sugar. Pour sugar "rain" in 3-4 doses, without stopping beating, at medium speed of the mixer. Each time, after adding another portion of sugar, the proteins settle a little, therefore, having added some sugar, we continue to beat the meringue so that the sugar is evenly distributed, and the meringue begins to increase in volume again. Continuing to beat, in several stages, we introduce the remaining sugar.

When all the sugar has been added, we continue to beat the whites until a soft, shiny and stable meringue is obtained - the so-called "bird's beak". It takes a little time, but here you need to make sure that you beat the whites with sugar to the right consistency and stop the mixer in time.

At this stage, the squirrels do not pour out of the bowl when it is turned over, but on the whisk gently bend into a "bird's beak".

Pour the mixed yolks into the resulting meringue.

And lightly mix with a silicone spatula from the bottom up. It is not necessary to mix thoroughly - just mix a little, 5-7 movements with a spatula will be enough.

Then, in 2-3 doses, introduce the sifted flour with a "rain", each time, gently mixing the dough from the bottom up, as if folding the dough. Stir only until the dough absorbs the flour. We try not to stir the dough for a long time and not to make unnecessary movements, because. With each movement, the dough gradually settles.

Transfer the dough to a pastry bag with a round nozzle, 8-10 mm in diameter.

Pipe the dough onto an inverted baking sheet lined with parchment, spirally, starting from the center of the disk.

Also, the dough can simply be spread on a baking sheet covered with parchment or deposited with chopsticks to bake a biscuit in the form of "Lady's fingers".

For the preparation of biscuit cookies "Savoyardi" (or "Lady's fingers") it is very important that the dough is thick and airy. Separate the yolks from the whites. Cool a dry clean bowl for whipping (preferably metal) with proteins in the refrigerator for 10 minutes.

Beat egg whites to soft peaks with a pinch of salt using a mixer. Then gradually, 1 teaspoonful, add half the total volume of sugar (30 grams) and continue to beat until the sugar dissolves and the mass becomes smooth and shiny, in other words, until the squirrels fall out of the bowl when the bowl is turned over. her.

Next, beat the yolks. If the eggs are medium in size (not small), you need to take only 2 yolks, instead of three. Combine the remaining sugar (30 grams) with the yolks and beat until a light mass is obtained, until a furrow remains and does not disappear by running a finger over the mass. Gradually add whipped egg whites to the yolk mass, mix. Carefully add 75 grams of sifted flour, mix lightly with a spoon, keeping the air.

Preheat the oven to 150 degrees. Line a baking sheet with parchment paper and grease well with butter and sprinkle with flour. Transfer the dough to a pastry bag or a tight bag and place sticks 10 cm long and 1.5-2 cm wide on a baking sheet. Mix powdered sugar with sugar (can be without sugar). Sprinkle half of this mixture over the cookies. Wait 10 minutes for the sugar to dissolve and sprinkle the rest of the sugar mixture over the cookies.

Put in the oven. Bake cookies until golden, about 40 minutes (or 10-15 minutes at 180-200 degrees).

If the cookies stick together during baking, carefully cut them with a knife.

Here we have such biscuit cookies "Savoyardi" (or "Lady's fingers").

Description

Biscuit cookies "Savoyardi", or "Lady's fingers", is a delicious dessert of European cuisine, in particular, French cuisine. It is consumed either solo or used to prepare other desserts. So, for example, in Italy, “lady fingers” are used in the Tiramisu recipe. In addition, they used to be used to prepare the original charlotte: the walls of the form were laid out by Savoyardi, and the rest of the space was filled with a special cream, after which the charlotte was baked. However, this recipe went into oblivion, which, however, did not in the least affect the popularity of “lady fingers”.

What is this cookie? Let's figure it out! So, Savoyardi is a light biscuit cookie with a crispy crust, which, by the way, is formed due to the fact that the cookies are sprinkled with powdered sugar or fine sugar before baking. The recipe for making “lady fingers” at home is very simple, but there are certain nuances that should be taken into account so that the dessert is a success. The main and immutable rule of cooking Savoyardi is the need for thorough whipping of its components, namely, separate whipping of egg whites and yolks. This is what allows you to achieve the lightness and airiness that this biscuit is so famous for.

It turns out very tasty if you dip Savoyardi in tea or coffee. You can also serve it with various additives like condensed milk or jam. Although the biscuit itself is quite sweet. They also serve "lady fingers" as edible spoons for ice cream. It turns out divinely delicious!

After spending no more than half an hour of your time, you can cook incredibly delicious biscuit cookies, and our recipe with step-by-step photos will help you with this.

Ingredients

(3 pcs.)
(2 pcs.)
(30 g)
(60 g)
(50 g)

Cooking steps

Carefully separate the egg whites and yolks and place them in separate bowls. Using a mixer, beat egg whites until soft peaks form. Now add thirty grams of sugar to the proteins and continue to beat them. The sugar should eventually dissolve completely, and the protein mass should become smooth and a little shiny.

Pour the remaining 30 grams of sugar into the bowl where the egg yolks are. Then, using a mixer, start beating this mixture. As a result, it should acquire a lighter color, as well as become airy.

Gradually add the beaten yolks to the beaten proteins, stirring the whole mass from the bottom up. Then sift flour into this mass in small portions. Continue mixing from bottom to top, as if saturating the dough with air.

Now you need to cover the baking sheet with parchment paper, and also prepare a pastry bag. Transfer the Savoyardi dough into a piping bag. Then we form oblong cookies about 10-12 cm long on parchment.

Sprinkle the ladyfingers with powdered sugar. This must be done twice. After that, leave the biscuit cookies to rest for 15 minutes. By the way, some confectioners claim that in order to get a really crispy crust, the second time you need to sprinkle cookies not with powdered sugar, but with fine sugar.

Bake "lady fingers" in the oven at a temperature of 190-200 degrees for 10-12 minutes. The finished cookies should acquire a pleasant ruddy-beige color. We talked about how to serve this dessert earlier, and therefore we will not repeat it.

Bon appetit!