Savoiardi I

Recipe View Preheat oven to 375°F (190°C). Line three jelly roll pans with parchment paper. Fit a pastry bag with a 1/2-inch round tip. (5 minutes)

Recipe View Separate the eggs carefully, ensuring no yolk contaminates the whites. In a medium bowl, whisk the egg yolks with half of the sugar (1/3 cup) and the vanilla extract until the mixture is pale yellow and forms a ribbon when the whisk is lifted. This should take approximately 5 minutes using an electric mixer.

Recipe View In a clean, grease-free bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the salt and the remaining sugar (1/3 cup) while continuing to beat until stiff, glossy peaks form. (3 minutes)

Recipe View Gently fold one-third of the beaten egg whites into the egg yolk mixture to lighten it. Then, carefully fold in the remaining egg whites, being mindful not to deflate the mixture. (2 minutes)

Recipe View Sift the flour over the egg mixture in two additions, gently folding it in after each addition until just combined. Avoid overmixing, as this will result in tough savoiardi. (3 minutes)

Recipe View Fill the pastry bag with half of the batter. Pipe 3 1/2-inch long fingers, about 1 1/2 inches apart, onto the prepared parchment paper. Repeat with the remaining batter. (10 minutes)

Recipe View Bake in the preheated oven for 12-15 minutes, or until the savoiardi are lightly golden brown and firm to the touch. (15 minutes)

Recipe View Remove from the oven and immediately transfer the parchment paper with the savoiardi to wire racks to cool completely. Once cooled, gently peel the savoiardi from the parchment paper. (15 minutes)