Savoiardi Italian Ladyfingers Food

SAVOIARDI (ITALIAN LADYFINGERS)

Steps:

• Separate eggs into two separate bowls, making sure not to get ANY yolk into the bowls containing the whites.
• Beat egg whites on high speed until foamy.
• Add two tablespoons of the 2/3 cup of sugar to the egg whites and continue to beat until stiff peaks form, and set aside.
• In a separate bowl, Add vanilla and the rest of the sugar to the egg yolks and beat until pale yellow, set aside.
• Sift together the flour and baking powder together (I didn't want to dirty another bowl so I sifted onto a piece of waxed paper).
• Gently fold half of the egg whites into the yolks.
• Fold the flour mixture into the yolks.
• Fold the rest of the egg whites into the yolks.
• Preheat oven to 350°F.
• Load batter into a pastry bag with a wide tip, or a ziploc bag with the corner snipped off.
• Pipe onto a greased cookie sheet in any shape you'd like (traditionally, they are shaped like fingers, about as wide as your pointer and middle finger put together).
• Bake for 6 minutes, or until edges are just golden brown.

SAVOIARDI (LADY FINGERS)

Steps:

• Beat egg yolks and 3/8 cup sugar until yellow and foamy.
• Add flour and salt, mix until smooth.
• Add vanilla to egg yolk/flour mixture.
• Beat egg whites until firm and fold into egg yolk mixture until thoroughly blended.
• Butter a baking sheet (or line with parchment).
• Drop batter by Tablespoonfuls on to baking sheet, shape into"fingers" 3 inches long.
• Mix Confectioner's and granulated sugars together, sprinkle half the sugar mixture over the fingers.
• Let the unbaked fingers stand for about 10 minutes.
• Sprinkle fingers with remaining half of sugar and let stand for 5 minutes.
• Bake in a preheated 375°F oven for about 10 minutes or until golden.
• Remove from pan and cool on cake rack.