Ladyfingers (Savoiardi Biscuits)

Ingredients

4 eggs 100 g all-purpose flour 2 x 75 g sugar 1 tsp vanilla sugar Pinch of salt Icing sugar

Preparation

1 Separate the eggs into yolks and whites. 2 Add the yolks to your mixer along with one portion of sugar and vanilla sugar. Mix well until light and fluffy. 3 Transfer the yolk mixture to a separate bowl. You’ll need the mixer again for the next step. 4 Add the egg whites to the mixer. Whisk lightly, then gradually add the remaining portion of sugar and a pinch of salt. 5 Whip the egg whites until stiff peaks form. Gently fold in the yolk mixture using a spatula. 6 Sift the flour over the mixture and fold it in carefully to maintain the airy texture. 7 Transfer the batter into a piping bag. Pipe biscuits of 7 cm onto baking paper or a silicone mat, spacing them slightly apart. 8 Lightly dust the biscuits with icing sugar using a sieve.

Cooking steps in Invoq oven

Preheat – 190 °C – 1 minute

Note – insert tray

Convection – 180 °C – 50% fan speed – open exhaust – 10-12 minutes

Chef's tips

For extra crispiness, let the baked ladyfingers rest for a few minutes in the cooling oven with the door slightly open. If you prefer a softer texture, store them in an airtight container as soon as they cool down. These biscuits also freeze well—just defrost at room temperature before use!

Sébastien Monjoin

Sales & Culinary Support

Ladyfingers (Savoiardi Biscuits)

Watch how to make this recipe