Description
Learn how to make delicious Homemade Savoiardi Cookies, perfect for enjoying on their own or using in desserts like tiramisu. These light and airy Italian sponge cookies are easy to whip up and will impress your family and friends.
Ingredients
Scale
Ingredients:
- 3 large eggs, separated
- 1/2 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour, sifted
- 2 tablespoons cornstarch, sifted
- Powdered sugar for dusting
Instructions
- Preheat oven and prepare baking sheets: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Prepare egg yolk mixture: In a large mixing bowl, beat egg yolks with half of the sugar and vanilla extract until pale and thick, about 3–4 minutes.
- Beat egg whites: In a separate clean bowl, beat egg whites until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form.
- Combine egg mixtures: Gently fold the egg yolk mixture into the egg whites.
- Add dry ingredients: Sift together flour and cornstarch, then gently fold into the egg mixture until just combined.
- Transfer batter to piping bag: Transfer the batter to a piping bag fitted with a 1/2-inch round tip.
- Pipe the cookies: Pipe 3-inch-long strips onto prepared baking sheets, spacing about 1 inch apart. Dust with powdered sugar.
- Bake the cookies: Bake for 10–12 minutes, or until lightly golden and set.
- Cool and serve: Cool the cookies completely on a wire rack before serving or using in recipes like tiramisu.
Notes
- For crispier savoiardi, bake for an additional 2–3 minutes and let cool completely before storing.
- Keep in an airtight container at room temperature for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 40
- Sugar: 5 g
- Sodium: 5 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg
