Savoiardi recipeThis article was published by: Matthew
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♼ Featured image is generic and may not represent the (final) appearance of a dish.
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|3 medium||eggs, separated|
|6 tbsp||granulated sugar|
|6 tbsp||plain flour|
|6 tbsp||icing sugar|
|icing or caster sugar, for decoration when baked|
InstructionsThe number produced will depend upon the size of nozzle used and length that is piped.
Preheat oven to Gas Mark 4, 180°C, 350°F.
Butter 2 baking sheets and line with parchment.
In a clean bowl, whisk the egg whites until stiff peaks form. Gradually add the granulated sugar until stiff peaks appear. The mixture should be glossy and quite smooth.
In a small bowl lightly beat the yolks and fold into whites. Sift the flours onto the mixture and gently fold in.
Fit a piping bag with a large plain nozzle and fill with as much batter as possible. You can refill when able or if necessary.
Pipe out fingers approximately 5-inches long and ¾-inch, 12cm x 18-20mm approximately, wide, or longer or shorter as wished. Allow about 1-2 inches, 2-5cm between them.
Sprinkle about half the icing sugar over the tops of the fingers. Leave for 5-7 minutes to absorb and sprinkle the remainder of the sugar over the tops again.
Bake for 10 minutes then rotate the trays front-to-back and bake for about 5 minutes longer or until evenly coloured and light golden brown.
Remove from baking sheet with a metal spatula when hot and transfer to a wire rack. Top with more icing or caster sugar whilst still hot.
Use with charlottes, tiramisu etc, or as a biscuit.
About this recipe:
The hand-written recipe literally fell from an almost 60-year-old cookery book now falling to pieces, and used as a book mark, when looking for an obscure recipe I had not eaten in years and which was mentioned in an article found on-line.
An uncle and professional baker used to make these at home occasionally, using a large sheet of greaseproof paper rolled into a temporary piping bag. As a child it was fascinating to watch him do it as it looked so quick and easy. As an adult, some years later I tried the technique, not with this, and got the mixture everywhere but where it was intended to be.
Professionally, he used a similar recipe to bake a cookie in 3 forms; this, a much broader variety about 2 or 3 times the width but no thicker, and as thin rounds about 2½ inches, 6cm in diameter. The last were sold as a ‘rusk’ for babies and younger children, but the other two were not sold as is but used to create ‘gateaux’ that were sold. There was often a small surplus of each cookie which he would bring home for his young son, my cousin, and my family to share, together with a selection of others that they made. Rarely, he would bring home one of the gateaux. They were delicious.
ca. 20 min
ca. 1 hr
Grade of difficulty:
Calories per portion:
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Reference: Savoiardi recipe
Recipe type: xarchivex
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