Savoiardi

Calories: 35/cookie| Prep: 30 min | Bake: 10-15 min | Yield: 30 cookies

Savoiardi is the Italian for Ladyfingers. No! Not actual fingers! My daughter thought something totally brutal and Viking style when I told her I was going to make ladyfingers. These, unlike actual ladies fingers, are soft, spongy, and a tad sweet with a great lemon flavor! These are great with coffee, tea, or as an ingredient in a home-made tiramisu. Savoiardi is a very technical dessert. If the recipe says x,y,z do not do your own a,b,c or they will turn out like lady pancakes. I can say after I made this once, I will never ever buy these again. They taste nothing like the ones in packages from the store in the best way.

Ingredients:

  • 3 eggs; separated
  • 1/2 C. sugar; divided
  • 1/4 tsp. kosher salt
  • 1 tsp. vanilla extract
  • 2 tsp. lemon juice; divided
  • lemon zest from 1 lemon
  • 1/2 C. cake flour
  • 2 Tbs. corn starch
  • confection sugar; dusted

Directions:

  1. Pre-heat oven to 350°F.
  2. Line baking sheets with parchment paper and prep a piping bag (I use a gallon size plastic storage bag) with a 1/2″ tip.
  3. In a medium bowl, beat egg whites, 1/4 C. sugar, and 1 tsp. lemon juice with a handheld mixer until stiff peaks form. Set aside.
  4. In another medium bowl, beat yolks, remaining 1/4 C. sugar, zest, vanilla extract, 1 tsp. lemon juice, and salt with a hand mixer until thick and pale yellow.
  5. In a small bowl, combine the flour and corn starch. When well mixed, sift the flour mix into the yolk mix while folding with a spatula until well combined. The mix should be smooth and have no lumps or flour on the sides or bottom of the bowl.
  6. GENTLY fold in the egg whites. *This is important as you can over mix and make the batter “deflate” if you just mix it in like a regular cake batter.*
  7. Place the batter into the piping bag and create 4″ lines with space between on the lined baking sheets. The batter should hold its shape. If the batter is runny, you can add 1 Tbs. more of cake flour.
  8. Sift the confection sugar on the lady fingers and let sit for about 5 minutes before sprinkling with confection sugar again.
  9. Place in the oven for about 15 minutes or until light golden brown on the edges (my newer oven only takes about 11 minutes where my old oven took the full 15).
  10. Enjoy!

*Note* You can store these for up to 14 days in an airtight container.

Feel free to leave a comment below and let me know how this turned out. Also, any edits or things you did different that worked better or enhanced this recipe, do tell!

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Easy Chicken Brine

high sodium/sugar| Prep: 10 min | Chill: 120 min | Yield: 5 cups

Have you ever just thrown chicken into a pan or oven with some random seasoning and some butter or oil? How about from the package straight to the grill? Well, stop it! That’s why everyone wants store and restaurant cooked chicken and not the kind you probably put a lot of work into. If you’ve never brined chicken, you should start because that’s the secret to turning that dish from drab to fab. You’ll go from dry and tasteless chicken breasts to tender and juicy. Even the dark meat, arguably the best, could use some help. My kids get picky sometimes and this is how I’ve been able to avoid the dreaded “I don’t like it!” comment followed by “…because it’s too dry-y-y!” I don’t post many savory things, but this is important! This is my mommy-approved easy chicken brine solution.

Ingredients:

  • 5 C. water
  • 1/4 C. kosher salt*
  • 1/4 C. brown sugar
  • 1/4 C. soy sauce
  • 1 Tbs. minced garlic
  • 2 Tbs. chopped onion
  • 1 Tbs. olive oil
  • *optional* 1 tsp. crushed red pepper or sriracha sauce
  • 1 pound boneless skinless chicken thighs

Directions:

  1. In a large pot, heat oil and sweat garlic, onion, and crushed red pepper/sriracha (about 15 seconds).
  2. Add the water, salt, sugar, and soy sauce and bring to a full boil. Stir while heating to dissolve the salt and sugar.
  3. Remove from heat once the salt and sugar are completely dissolved and incorporated. Allow brine to cool to room temperature or place in an ice bath for faster cooling time.
  4. Once cooled, rinse the chicken and place in brine, cover, and refrigerate for at least two hours before using.
  5. Enjoy!

*Kosher salt and table salt are two completely different things! If you don’t have kosher salt, use 1/2 the amount called for in a recipe for table salt. For this recipe, use 2 Tbs. table salt instead of 1/4 C. or it will be way too salty.

Feel free to leave a comment below and let me know how this turned out. Also, any edits or things you did different that worked better or enhanced this recipe, do tell!

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