Simple but tasty, savoiardi are among the most popular and widely used cookies in Italian cuisine. Small and light, they are perfect for dipping in milk or coffee in the morning, but they also lend themselves to making mouth-watering desserts: the ever-loved tiramisu, but also desserts such as zuppa inglese.
Although they can also be found in the supermarket in Italy, nothing can beat the taste of homemade cookies! Our chef Tito shared with us his recipe for savoiardi: below is the step-by-step explanation.
Ingredients
260 gr of flour
200 gr of sugar
12 eggs
Preparation
First take the eggs and divide the egg whites from the yolks, placing them in two separate bowls respectively. Then whip the yolks with 140 g of sugar, helping yourself with the whips of a mixer, until smooth. Now, in another bowl, whip the egg whites with the remaining sugar, again using the whips (carefully washed), until you get a nice swollen and frothy mixture.
At this point, take the flour and sift it twice into a separate bowl. After sifting it, you can start adding the egg whites and yolks slowly, in three batches. Be careful to mix the mixture in circular motions from the bottom up, to avoid disassembling the beaten egg whites. Keep stirring until you get a nice smooth mixture.
Now take a baking pan large enough to hold all the cookies, lightly floured. With the help of a pastry bag, start shaping your savoiardi directly on the baking sheet, creating the typically elongated shape that distinguishes them. Finally dust the biscuits with both caster sugar and powdered sugar.
Meanwhile, turn on the oven and bring it up to temperature. The savoiardi should be baked for about 10 minutes at 180 degrees.
Watch the recipe video on Youtube:
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