Delicious Savoiardi Cookies Recipe for Every Occasion

Start by weighing all the ingredients. Ensure that you *separate the egg whites from the yolks* and set them aside. Also, prepare a pastry bag fitted with a 1.3 cm (0.5 inch) round tip for piping the cookies.

In a large mixing bowl, add a *pinch of salt* to the egg whites and begin beating them on medium speed. Once the whites have turned into a white foam, gradually sprinkle in *half of the sugar* you measured. The remaining sugar will be added to the yolks later.

Continue beating the egg whites for an additional 2 minutes until they are fluffy and hold stiff peaks. A good test is to invert the bowl; if the egg whites don’t fall out, they are ready.

Add the remaining sugar to the egg yolks and beat them until they become a *fluffy pale mixture*, which should take about 3-4 minutes.

During this time, the volume of the yolks will increase significantly, turning a light color.

Carefully transfer the whipped egg whites to a larger container. Sift part of the flour and cornstarch over it. Then, pour in the whipped yolk mixture, and sift the remaining flour and cornstarch on top.

Using a silicone spatula, *gently fold the mixture together* with circular motions. Be careful not to over-mix; the goal is to keep the batter airy and light while achieving a uniform consistency.

Once the mixture is uniform, transfer it into the prepared pastry bag. Pipe the batter onto a baking sheet lined with silicone parchment, leaving enough space between them as the cookies will expand slightly while baking.

Pipe strips approximately 10-11 cm (4 inches) long. Then, dust the tops generously with *powdered sugar* to create a crispy crust. Preheat your oven to 170-180°C (340-360°F) and bake the cookies for about 10-12 minutes.

Once the cookies are lightly browned on the outside, take them out of the oven and let them cool. The *Savoiardi cookies* should be crisp on the outside and soft on the inside, perfect for enjoying with coffee or as part of desserts like Tiramisu.