Lady fingers / savoiardi biscuits

This morning, I have been busy making this lady fingers/savoiardi biscuits.

The 1st attempt was failed, the batter is runny and resulted a flat and wide ladyfingers. I suspected i did not beat the egg white well.

I did not give up, wash all the bowls and mixer again, try 2nd attempt. Yahoo ! I got a perfect lady fingers this time, crispy on the outside and spongy inside.

Lady fingers / savoiardi biscuits
Recipe source: adapted from dailydelicious which she adapted from Cordon Bleu At Home book, with minor changes)
*makes appx 45 small 2”-3” long ladyfingers

Ingredients
3 egg yolks (meidum), lightly beaten

90g cake flour

3 egg whites
75g caster sugar
1tbsp cornstarch (not in original recipe)

50g icing sugar, for dusting

Method

1. Preheat oven to 180c, line non-stick parchment paper in baking pan
2. Beat the egg white until foamy, gradually add sugar and cornstarch , continue beating until the egg whites become stiff peaks form, glossy and smooth.
3. Fold in egg yolks and lightly mix with egg white mixture with a spatula.
4. Sift the flour over this mixture and fold gently until just mixed.
5. Fit a pastry bag with a 1cm plain tip (or just snip the end off, this is what I did) and fill with the batter. Pipe the batter into long strips and leaving about 1" space in between the strips.
6. Sprinkle half the confectioner's sugar over the ladyfingers and wait for 5 minutes. The sugar will pearl or look wet and glisten. Now sprinkle the remaining sugar.
7. Bake the ladyfingers for 10mins-13mins or turn light golden brown.
8. Allow them to cool slightly on the sheets for about 5 minutes and then remove the ladyfingers from the baking sheet with a metal spatula while still hot, and cool on a rack.
9. Store them in an airtight container till required. They should keep for 2 to 3 weeks.

Important notes
1. It is important to fold egg white mixture very gently and not overdo the folding. Otherwise the batter would deflate and lose volume resulting in ladyfingers which are flat and not spongy.
2. Sprinkle sugar for two times as to helps to give the ladyfingers their characteristic crispness.


Store in an airtight container till required....

By now, I am sure you already know what am I going to make the next, hehehe, yes, I going to make Tiramisu  !!

Happy Baking !!