Homemade Ladyfingers Recipe | How to Make Italian Savoiardi

Learn how to make light, airy, and perfectly sweet homemade ladyfingers (savoiardi) with just a few basic ingredients. These classic Italian sponge biscuits are essential for tiramisu, trifles, or a simple sweet snack! ►Full written recipe: https://thecookingfoodie.com/recipe/s... ► Tiramisu Recipe:    • Tiramisu Recipe | How to Make Tiramisu   ► Equipment I used in this video: https://www.amazon.com/shop/thecookin... ►FOLLOW ME: Instagram:   / thecookingfoodie   Facebook:   / thecookingfoodie   Website: https://www.thecookingfoodie.com/ Ingredients: 3 Large Eggs, separated 1/2 cup (100g) Sugar, divided 2/3 cup (85g) All-purpose flour, sifted 2 tablespoons (16g) Cornstarch Pinch of Salt 1 teaspoon Vanilla Powdered sugar, for dusting Directions: 1. Prep your tools: Preheat oven to 180°C (350°F). Line two baking trays with parchment paper. Fit a piping bag with a large round tip (about 1.2cm / ½ inch). 2. Whip egg whites: In a clean, grease-free bowl, whisk the egg whites with a pinch of salt. Gradually add half of the remaining sugar (50g), beating until stiff, glossy peaks form. 3. Whip yolks: In a separate large bowl, beat the egg yolks with half the sugar (50g) and vanilla until thick, pale, and ribbons form, about 3–4 minutes. 4. Fold together: Gently fold the egg whites into the yolk mixture in 2–3 additions, using a spatula and light motions to preserve the air. 5. Add dry ingredients: Sift in the flour and cornstarch over the batter. Fold carefully just until no dry streaks remain. Do not overmix. 6. Pipe: Transfer the batter to your prepared piping bag. To secure the paper, pipe a small dot of batter in each corner between the parchment and tray. Pipe 8–10 cm (3–4 inch) long fingers, spacing them slightly apart. 7. Dust and rest: Generously dust with powdered sugar, let sit for 5 minutes, then dust again. this helps develop a crust. 8. Bake: Bake for 10–12 minutes, or until the ladyfingers are puffed, lightly golden, and springy. Let cool completely on the tray.