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Savoiardi Cookies at Home
Instructions
Prepare the ingredients. The corn starch may be replaced with potato starch.
Since the sponge cookies need to be baked straight away, so that the dough does not stand for too long (otherwise it will deflate), prepare in advance a baking sheet lined with parchment paper and a piping bag with an opening diameter of 2 centimetres. For convenience, place the bag in a tall glass. Switch on the convection oven in advance and set it to 180 degrees.
Separate the whites from the yolks. It is very important that the bowl holding the whites is dry and clean, without any traces of fat or drops of water.
For better stabilisation, add the salt to the whites.
Beat them at medium mixer speed until soft foam forms.
Next, add half of the stated amount of sugar to it.
Whip the whites at a speed above medium for 2 minutes until a dense, stable consistency, but do not over-whip the mass to a too dry state, as dry whites mix poorly with flour.
Combine the yolks with the remaining sugar.
Using the same beaters, which should not be washed after the whites, whip the yolks, starting at a low speed and gradually increasing it to maximum. The mass should turn pale and increase a little in volume.
Mix the flour with the starch.
Sift half of this mixture directly onto the whites.
Without stirring the mixture, pour the whipped yolks on top.
And again, without stirring anything, sift the remaining dry mixture on top.
Now a very important moment: with a spatula, using folding movements from the bottom upwards, begin to mix the mixture. It is essential to preserve the airy structure of the dough as much as possible.
As soon as all the lumps have dispersed, the dough is ready.
Transfer the sponge dough into the piping bag (so that it does not leak out prematurely, pinch the tip with a clothes peg).
From the bag, pipe sponge strips about 10 centimetres long onto the baking sheet. Since the dough will increase a little in volume during baking, leave a distance of 1.5 centimetres between the strips.
So that a crisp sugar crust forms on the cookies, dust them with powdered sugar through a sieve.
Place the pieces on the middle level of the oven. The baking time is 9-11 minutes. While the first batch of Savoiardi cookies is baking, prepare exactly the same second batch. After baking the two portions, place both baking sheets in the still hot but already switched-off oven with the door ajar and leave the cookies there for about 10 minutes to finish drying.
Then cool the pieces at room temperature. The Savoiardi cookies at home are ready. For storage, transfer them to a paper bag.The light, porous and crisp homemade Savoiardi cookies have turned out no worse than the shop-bought ones. With these cookies you can make the famous dessert strawberry tiramisu and many other confections. They are served with soft cheese, whipped cream, ripe berries and fruits, or simply with tea or coffee.
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