Savoiardi, as the name suggests, were first baked for the House of Savoy and while they originate from the Piemonte region of Italy, Savoiardi were also baked in other areas ruled by the Savoys. Differences in the recipe are the result of the regional nature of Italian cookery.
Savoiardi are probably best known for their part in Tiramisu or as I've shown recently, as a partner to Zabaglione, but they are also used in Zucotto. They can naturally enough, be eaten as is.
There appears to be two forms of Savoiardi, the thicker, more uniform type that are made using a mould and that you usually find in packets at the supermarket, or the thinner, less constructed type that I've made here, and which are more in line with what I've experienced from Pasticcerias and are the style that I tend to prefer.
100g plain flour
100g caster sugar
4 egg yolks
2 egg whites
Preheat oven to 180°C/350°F.
Beat the yolks with sugar until light and fluffy and sugar has dissolved.
Beat the egg whites until soft peaks form.
Sift flour over egg yolk mixture and very gently fold to amalgamate. You need to keep the mixture as light as possible and incorporate as much air as possible.
Finally add the egg whites in two batches, folding until just combined.
Put mixture into piping bag fitted with plain tip. Pipe lines onto baking paper - as you can see from this batch, you really can make them any size. Dust them with icing sugar and then bake for about 8 minutes or until they are a light golden colour.
Let them cool on the tray before removing them - keep them stored in an airtight container.
Tagged with savoiardi : sweet food