Savoiardi cookies - recipe and cooking tips

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Probably, many people are familiar with the Tiramisu dessert. It is based not only on delicious mascarpone cream, but also on Savoiardi cookies. The recipe for such a biscuit product is easy to find, and homemade is several times tastier than store bought. Moreover, these cookies can be eaten separately, with strong coffee or cocoa.

Savoyardi - recipe with photo

To make this Italian cookie you need to take:

• Six egg yolks.
• Seven proteins.
• 175 grams of granulated sugar.
• One hundred grams of flour.
• Fifty grams of corn starch.
• A little vanilla.
• Three tablespoons of powdered sugar.

Immediately it is worth dividing the sugar into two parts. One, in the amount of 75 grams, is placed with the proteins, and the rest with the yolks.

Cooking savoiardi recipe at home

1. First, beat the egg yolks at high speed and mix them with granulated sugar and vanilla.
2. Then move on to proteins. Sugar is also added to them and whipped until peaks form.
3. Flour with starch is sifted separately. It is better to repeat this procedure several times - the flour will become more airy due to this.
4. Yolks are sent to the squirrels, but not immediately, but in two doses. Pour in the flour mixture. Stir gently with a wooden spoon or spatula.
5. The lush mass is transferred to a pastry bag.
6. Parchment is laid on a baking sheet, the mass is squeezed onto paper to make cookies five centimeters long.
7. Sprinkle with powdered sugar in two batches.
8. Cookies are baked for only ten minutes in an oven preheated to 190 degrees. And before you remove the savoiardi biscuits, the recipe of which is described above, you need to let it stand at room temperature for a couple of minutes.

Easier baking option

To make such cookies you need to take:

• four eggs;
• three-quarter cup of wheat flour;
• half a glass of granulated sugar;
• two tablespoons of lemon juice;
• a pinch of s alt;
• powdered sugar for sprinkling;
• a pinch of vanilla.

You need to cook like this:

1. Eggs are cooled and divided into whites and yolks. The latter are mixed with 70 grams of sugar. Beat until the mass turns white and at the same time does not increase in volume.
2. Then, lemon juice, vanillin, s alt and carefully sifted flour are added to the same savoiardi cookie mixture. Everyone whips again.
3. Separately whip egg whites with sugar residue. The mass should be stable.
4. Then to the squirrelsgradually add the yolks. Stir gently so as not to rub the mixture. Fill the pastry syringe with dough.
5. The baking sheet is covered with parchment, the dough is spread in strips, sprinkled with powder so that it is absorbed, and then the Savoiardi cookies are baked for fifteen minutes at a temperature of 180 degrees.

Such cookies can be stored up to three months! Therefore, you can make it with a margin, and then put it cooled down in a tightly closed dish.

Another cooking option

For this recipe take:

• four eggs;
• 200 grams of sugar;
• 50 grams of powdered sugar;
• 200 grams of flour.

Start cooking:

1. Immediately you need to separate the whites from the yolks. Half of the sugar, that is, one hundred grams, is whipped with proteins. The result should be a tight, thick foam.
2. The rest of the sugar is mixed with the yolks. Beat this mass until it changes color to white.
3. The whites and yolks are combined, mixed with a spoon from the bottom up.
4. Sift the flour, gradually mixing it into the mass.
5. Then transfer the dough to a pastry bag.
6. Take a silicone mat, put it on a baking sheet. Strips of cookies are squeezed onto it. Everyone sprinkles with powder.
7. Savoyardi cookies are baked for fifteen minutes at a temperature of 200 degrees. Served with bitter cocoa or coffee.

Cookies with the Italian name "Savoyardi" are not only the basis forthe well-known dessert "Tiramisu". It is also an independent cookie, which is very pleasant to nibble with coffee or tea. It is prepared from flour, granulated sugar and powder, as well as eggs. And the dessert gets its structure by whipping the whites and yolks separately. Bon appetit!