Savoyardi cookies at home

Step-by-step cooking

1. Step 1:

   

   How to make Savoyardi Cookies? In fact, everything is very simple. First, prepare the necessary ingredients according to the list. Take selected eggs or the first category. Flour is only of the highest grade, and sugar is fine-crystalline. I will immediately make a reservation that cookies prepared at home differ in volume from factory ones. They are not so tall, and of course not so smooth. But they taste exactly the same.

2. Step 2:

   

   Divide the eggs into yolks and whites, trying not to get a drop of yolk into the whites. Proteins should be cold. The dishes in which the whites will be whipped should be clean, without water droplets. If any of these conditions are violated, the proteins will not climb into the foam. Put the proteins in the refrigerator immediately.

3. Step 3:

   

   Pour half of the sugar into the yolks and beat with a mixer into a fluffy light foam. You need to beat for at least 3 minutes, the yolks should increase in volume and become much lighter.

4. Step 4:

   

   Remove the proteins from the refrigerator and whisk with a mixer (pre-wash and dry the whisk) into a thick, stable foam, gradually adding the remaining sugar. Beat the mass to very stiff peaks. When turning the bowl upside down, the proteins should not fall out of it.

5. Step 5:

   

   Add a quarter of the whipped whites and sifted flour to the beaten yolks. Mix with a mixer on low speed until smooth. Flour can take you more or less. But every incomplete tablespoon matters here, so I really advise you to try to stick to the recipe. Or at least not deviate from it too much (+- teaspoon).

6. Step 6:

   

   Mix the remaining proteins into the dough in parts, gently mixing the dough with a spatula from top to bottom so that the mass does not settle.

8. Step 7:

   

   The finished dough should be viscous, but fluid, elastic and airy. If the dough is properly prepared, the cookies will turn out to be as airy, crispy as store-bought ones.

9. Step 8:

   

   Transfer the dough into a pastry bag with a round nozzle with a diameter of 10 mm. If there is no pastry bag, it does not matter. You can simply transfer the dough into a tight cellophane bag and cut off the tip.

10. Step 9:

    

    On a baking sheet covered with parchment or a silicone mat, remove oblong cookies from the cooking bag with a finger length and width of about 1.5 cm at a distance from each other, so that when the size of the cookies increases, they do not stick together.

11. Step 10:

    

    Sprinkle powdered sugar on top of the cookies. To evenly distribute the powder, I advise you to sift it through a strainer. Bake the cookies in a preheated 180 ° C oven for 6-10 minutes until golden brown. It is better not to open the oven during baking, as the cookies may not rise at all. The exact time depends on your oven. They cook very quickly and it is better not to go far from the oven and make sure that they do not burn from below.

12. Step 11:

    

    Remove the finished cookies from the oven and cool on the grill at room temperature. From this amount of dough, I got 28 cookies. Powdered sugar melts during baking and covers the surface of the cookies with a beautiful craquelure pattern. Bon appetit!