Hey guys today I'm going to show you how to make Savoiardi cookies which are Italian cookies that are used for a lot of desserts like Tiramisu They're very simple to make they only require four ingredients
You're going to start by first separating some eggs and you're going to separate the egg whites from the egg yolks Add your egg whites to a smaller bowl and your egg yolks to a larger one You're gonna start by whipping up your egg whites until they're no longer translucent, basically you shouldn't be able to see through them anymore, and you're gonna start adding half of your sugar tablespoon by tablespoon and you're gonna whip that until it gets to a nice thick consistency called stiff peaks Once you do that set that aside and then you're going to add in the remaining sugar and a pinch of salt your egg yolks, use the same mixer, no need to clean it, and whip that until the mixture gets really pale, thick and smooth And once you do that you're going to sift in half of your flour and you're gonna add in half of your egg whites
And just fold that really well just to get everything well combined And then sift in the remaining amount of flour and add in the remaining amount of whipped egg whites and fold that until it's completely combined but you still want your mixture to be nice, thick and light so don't over mix it just mix it until everything is well combined you don't see any more patches of flour or any more traces of egg whites So once your mixture is ready you're gonna transfer that to a piping bag you can also use a resealable bag and then snip off the end you want about a half an inch hole and you're gonna pipe little strips about two to three inches in length on baking trays lined with parchment paper and have your oven preheated to 350 degrees Fahrenheit which is 180 degrees Celsius Once you've piped them onto your tray bake one tray at a time for about eight to ten minutes you basically are looking for them to be puffed up and to be golden brown all over And once they're done baking just slide the paper immediately off the tray onto a cooling rack and once they've cooled down completely you can peel them off of the parchment just be gentle because they do stick to the paper and you can sort them into a container or you can use them straight away for whatever dessert you're making and they'll actually last a good amount of time in the freezer about one to two months in a container or in a resealable bag and to defrost them just take them out about half an hour in advance and then they're ready to use
So if you liked this video like and subscribe for more and I'll see you next time:)
HIGHLY RECOMMENDED
