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!



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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.