Ladyfingers, also known as boudoirs in French or savoiardi in Italian, have their origins in the late 15th century at the court of the Duchy of Savoy in what is now northwestern Italy. They were created to celebrate a visit from the French king, and their elegant, finger-like shape and delicate texture quickly made them a favorite among European aristocracy. Made from a light sponge batter of eggs, sugar, and flour, ladyfingers are baked until slightly crisp on the outside but airy inside. Their name “boudoirs,” meaning “private chambers,” reflects their refinement and popularity in high-society gatherings. Over time, they became an essential ingredient in iconic desserts such as tiramisu, charlottes, and trifles, securing their place in classic European pastry traditions.

Boudoirs, savoiardi, or ladyfingers are classic sugary sponge cookies that are formed in the shape of elongated fingers. They are typically crafted from a blend of flour, egg whites, egg yolks, sugar, and powdered sugar. These sponge biscuits find their frequent application in desserts like charlottes, tiramisu, and chocolate cakes. It is common to soak them in liqueur, sugar syrup, or espresso for added flavor.
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Prep Time 30 minutes
Servings: 48 cookies
Ingredients Method

Ingredients
  

  • 1 cup granulated sugar
  • 1¾ cups all-purpose flour
  • 8 eggs (separated)
  • 8 tbsp corn starch
  • 1½ tsp vanilla extract
  • ¼ tsp baking soda
  • ¼ tsp salt
  • powder sugar (dusting)

Method
 

  1. Preheat the oven to a temperature of 340 degrees Fahrenheit. Prepare two baking sheets by lining them with parchment paper and set them aside for later use.
  2. Begin by separating the egg yolk from the egg whites. Set the egg whites aside for now. In a stand mixer or using a hand mixer with a whisk attachment, combine the egg whites and half of the sugar. Initiate the mixer at medium speed until soft peaks begin to form. Proceed by gradually increasing the speed to high. Continue beating the egg whites until stiff peaks are achieved.
  3. In a separate bowl, combine the egg yolks, vanilla, and the remaining sugar. Mix them together until they are well combined. Gradually add the egg yolk mixture to the beaten egg whites, incorporating it little by little. Ensure that the mixture is fully blended, but be cautious not to overmix.
  4. Using a sifter, add the dry ingredients to the egg mixture. Sift them in to ensure a smooth texture and proper blending. Incorporate the dry ingredients thoroughly into the batter, taking care not to overmix it.
  5. Using a spoon, transfer the sponge cake batter into a piping bag or pastry bag equipped with a wide tip. Take the prepared baking sheets lined with parchment paper and pipe the batter onto them. Squeeze out strips that are approximately 4 inches (8 cm) in length, ensuring to leave a few inches of space between each strip. Sprinkle powdered sugar on top of the batter. Bake the strips in the preheated oven for approximately 15 minutes, or until they have risen well and turned golden in color. Once baked, remove them from the oven and allow them to cool on a wire rack.