Savoiardi (Ladyfingers)
Dough
2 1/2 TBSP confectioner's sugar
1/2 cup plus 3 TBSP sugar
6 large eggs, separated and at room temperature
1 cup flour
1/8 tsp salt
Preheat the oven to 350 degrees. Line cookie sheets with parchment paper. In a small bowl, mix the confectioner's sugar and 2 TBSP sugar and set aside. In a large mixing bowl beat the egg yolks until pale yellow and very thick. Spoon flour into a 1 cup measure, then place in a sifter and gradually sift flour over egg yolk mixture and blending well. Continue doing this until all flour is used. Set aside. In mixing bowl beat the egg whites with the salt until stiff peaks form. Gradually fold the egg whites a little at a time into the yolk mixture. Fill a tipless pastry bag with some of the mixture and pipe out 1 1/2 inch wide by 3 inch long fingers 1 inch apart on the cookie sheets. With a small sieve, sprinkle the tops of the ladyfingers with the sugar mixture. Bake the cookies sheets on the middle and top racks of the oven for about 15 minutes or until nicely brown. Switch the cookie sheets during baking to ensure even browning. Let the ladyfingers cool about five minutes, then carefully remove to a cooling rack.
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