Savoiardi, also known as ladyfingers, got their name from the house of Savoy, the most powerful dynasty in Northern Italy, when it ruled Piedmont in the 17th century
| انشأ بواسطة | سبينس |
| وقت التحضير | 15 دقائق |
| وقت الطهي | 20 دقائق |
| عدد الأفراد | Makes 30 |
| مطبخ | الإيطالي |
| النظام الغذائي | نباتي |
| إرشادات التحضير | وصفة سهلة |
| سعرات حرارية | 28 |
| دهون | 0.5g |
| المشبعة | 0.1g |
| بروتين | 1.1g |
| الكربوهيدرات | 4.7g |
| السكريات | 0.3g |
| نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان. تعرف على المزيد | |
المكونات
طريقة التحضير
تحميل PDFPreheat the oven to 220°C, gas mark 6.
Separate the egg yolks from the whites. Place the yolks along with 3 tablespoons of the sugar in a large mixing bowl. Using an electric beater, beat the yolks and sugar together until light and thick, and forms a slowly dissolving ribbon when the beater is lifted, 7-10 minutes.
Using clean beaters, beat the egg whites in a warmed bowl at a high speed until foamy. Gradually beat in the remaining sugar and continue beating at a high speed until the peaks are stiff and shiny. Beat in the vinegar and vanilla extract.
Sift the flour, corn flour and salt together.
Fold a quarter of the egg yolks into the whites; then alternately fold the flour mixture and the egg whites into the egg yolk mixture.
Spoon the batter into a pastry bag fitted with a 2½ cm plain tip. Pipe 12cm long strips of the batter about 2½cm apart on greased and floured baking paper-lined baking trays, in a savoiardi tray. Sift icing sugar generously over the tops.
Bake until lightly golden, 10-15 minutes. Cool on racks.
Savoiardi keep for 2-3 weeks in an airtight container.
