Today we will become skilled pastry chefs and we will prepare crumbly and spongy sweets: the ladyfingers. These are light biscuits that take their name from the original region of Savoy, their land of origin. The preparation of the ladyfingers, I tell you right away, is not easy, but if you respect all the precautions I am about to give you, you will get biscuits. flawless.
Video of the Recipe
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Identity Card of the Recipe
- 239 KCal Calories per serving
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Ingrediants
For 70-75 ladyfingers
- 120 g (6 medium) of egg yolks
- 80 g of potato starch
- 80 g of white flour of type 00
- 1 pinch of salt
- 50 g of powdered sugar
- 240 g (6 medium) of egg white
- Untreated lemon zest
- 1 vanilla pod
- 60 g of sugar
To serve
- About 40 g of powdered sugar
Materials Needed
- Bowls of various sizes
- Electric whips
- Spatula
- Scale weighs food
- Baking paper
- Baking plates
- Sac à poche
- Colander
Preparation
- Shell the eggs and carefully divide the yolks from the whites.
- Combine the egg yolks in a bowl and add 60 g of granulated sugar.
- Grate the lemon zest and add it to the yolks. Then cut a vanilla pod, scrape the inside and add the seeds to the egg yolks mixture. Mix everything with an electric whisk for at least 15 minutes.
- When the egg yolk cream is ready, start processing the egg whites. Add a pinch of salt to the egg whites and start whipping everything with an electric whisk. While whipping, add the icing sugar, a little at a time, until you get a firm and foamy mass.
Did you know that
To obtain flawless ladyfingers, it is recommended to respect the whipping times of the yolks and egg whites. Also, the egg whites should be at room temperature (not cold from the fridge) to be whipped easily. Remember, then, that if in the egg whites we find traces of yolks or fat, they will struggle to whip and the mass will tend to collapse quickly or even not whip at all, compromising the final result.
Once whipped, the egg whites must be incorporated very quickly into the cream of yolks.- Preheat the oven to 200 ° C.
- At this point, add a spoonful of egg whites until stiff in the yolks mixture, and alternate with a little flour mixed with the starch. Gradually add the remaining ingredients a few at a time, always working the mixture from top to bottom to avoid letting the egg whites go limp.
- Line two baking plates with greaseproof paper.
- Pour the cream obtained into a pastry bag and cut the end of the bag to create a spout with a diameter of about 1.5 cm.
- In this way, make sticks of cream directly on the oven plates: the sticks must have a length of 10 cm and a width of 2-2.5 cm.
- It is also advisable to keep a certain distance between one sponge and the other to avoid letting them stick during cooking.
- Sprinkle the ladyfingers with icing sugar and bake at 200 ° C for 11-12 minutes.
- Bake two trays of ladyfingers at a time and repeat the operation two or three times.
- Once cooked, gently remove the ladyfingers from the baking paper, possibly with the help of a spatula. Allow to cool completely, sprinkle with more icing sugar to taste and store in a tin box.
Alice's comment - PersonalCooker
After some effort, I present my ladyfingers. What a satisfaction to prepare them at home! And now we could prepare 100% homemade tiramisu, with our ladyfingers and - why not? - also with the mascarpone made by us in starting with fresh cream. I'll get to work right away!Nutritional values and Health Comment on the recipe
Homemade Savoiardi are not too energetic biscuits. The caloric prevalence is due to carbohydrates, cholesterol is abundant and fiber deficient.
Savoyard biscuits contain gluten and are not suitable for the celiac diet, while - as they do not provide lactose - they are suitable for the diet due to the relative intolerance.
They are not recommended in case of hypercholesterolemia and their consumption must NOT be systematic in case of overweight.
The average portion of Homemade Savoiardi is about 30 grams (70kcal).
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