Instructions
🥚 1. Separate the eggs
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Separate the egg yolks from the egg whites.
🍥 2. Whip the egg whites
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Beat the egg whites until stiff peaks form, adding 30 g of sugar and the vanillin (if using) gradually.
🍯 3. Whip the yolks
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In another bowl, beat the egg yolks with the remaining 30 g of sugar until the mixture is pale and frothy.
🍶 4. Combine the mixtures
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Gently fold the yolks into the whipped egg whites.
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Sift in the flour, and carefully fold it in using upward strokes to keep the mixture airy.
🥄 5. Shape the ladyfingers
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Using a piping bag (or a spoon), pipe or shape the batter into ladyfinger-sized strips on a baking tray lined with parchment paper.
🔥 6. Bake
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Bake in a preheated static oven at 180°C (356°F) for about 10 minutes, or until golden and very light.
Tips
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For a more authentic look, sprinkle the savoiardi with a bit of sugar before baking.
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Perfect for tiramisu, charlottes, or just enjoying with a cup of coffee or tea! ☕
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