Savoyardi cookies (ladies' fingers)

For the preparation of biscuit cookies, Savoyardi (ladies' fingers) we need fresh chicken eggs of medium size (about 50 grams each), wheat flour of the highest grade, granulated sugar and sugar powder. In particular, we take 4 proteins and 3 yolks (unused yolk can be launched to prepare homemade mayonnaise). Instead of sugar for sprinkling, you can use granulated sugar, but I like it more with powder.

So, we immediately turn on the oven to heat up at 180-185 degrees, since the biscuit dough is done very quickly. My chicken eggs are wiped dry. Then carefully separate the proteins from the yolks (do not forget, 1 yolk is not needed in this recipe) and put them in different bowls. In fact, the whipping sequence is not so important: you can first beat the proteins well, and then engage in yolks. Or vice versa. At first I whipped proteins (4 pieces) with 25 grams of sugar. At the first stage, beat the proteins with a mixer at an average speed. When an air foam appears, gradually pour sugar and continue to whip at maximum speed until a snow -white dense mass is formed.

Well -beaten proteins perfectly keep their shape — they literally can be cut with a knife. While we leave the bowl aside and go to the yolks.

In another bowl we have 3 raw egg yolks, to which we pour 50 grams of sugar. You can be powder, if not sorry.

Beat everything with a mixer at high speeds until the sugar crystals dissolve, and the mass will not increase in volume and will turn white.

Now add half (about 45 grams) to the yolk mass pre -sifted wheat flour of the highest grade. We begin to mix with a spatula or tablespoon so that flour lumps do not remain.

Next, we introduce approximately 1/3 whipped proteins and with neat folding movements, intervene them in the dough.

When the dough is homogeneous, add the second half (about 45 grams) of wheat flour and also interfere with the dough.

At the end, you need to introduce the remaining 2/3 whipped egg proteins. By no means neglecting the method of folding mixing with a spatula or spoon, since the mixer will completely release all the air out of the dough and the cookies will not work — it will be flat (it will spread throughout the baking sheet into one huge cake).

The finished biscuit dough is airy, it does not flow, but slides off the shoulder blade with a wide ribbon.

It is best to put the workpieces for the cookies of Savoyardi (ladies' fingers) using a culinary bag with a round nozzle. If it is not there, use a new plastic bag, cutting one end with scissors about 8-9 millimeters in diameter. We shift the dough into the bag so that there are no voids inside.

The baking sheet is covered with baking paper and put on it elongated billets for savoyardi cookies (about 10-12 centimeters in length).

Through the strainer, sprinkle the blanks with powdered sugar and let them lie down for 10 minutes. Thus, a thin crispy sugar crust will appear on the finished cookies. You can sprinkle with powder, but sugar — who likes more.

We bake this biscuit cookies in a preheated oven at 180-185 degrees for about 12-15 minutes. Baking time depends on the size of the blanks and features of the oven.

The finished cookie of Savoyardi will first be soft and very tender, then grab it and covered with a thin crust. Let him completely cool, and then store in a sealed bowl or bag. By the way, this biscuit cookies perfectly tolerates frost, so it can be done for the future.

I am convinced that if you wish and you have it tasty and air cookies at 5+! The main thing is what? That's right — just want to! And the recipe for delicious dessert Tiramisu is also on the site — here. Prepare for health and pleasant to you appetite, friends!