We will need eggs, sugar, flour and powdered sugar, that's all! From the equipment you will need a pastry bag or just a bag with a cut corner, baking sheets, parchment for baking and a strainer for powdered sugar. And, of course, our faithful assistant mixer, where without him. Do not forget also the silicone spatula for kneading.
At its core, Savoyard is just a biscuit cookie, and it is made as simple, easy and fast as any biscuit. Let's start cooking.
Eggs need to be divided into yolks and squirrels. We need more proteins than yolks. I usually always have proteins in a jar in the refrigerator, from these stocks I took the necessary extra protein.
Pour the yolks into a bowl, add 30 grams of sugar and beat with a mixer until white. Beat the whites in another dry and skimmed bowl until peaks with a pinch of salt and gradually add another 30 grams of sugar.
Gently, with a spatula, mix the proteins and yolks and sift the flour on top. We mix the dough without grinding, without beating, just gently, stirring the flour from the bottom up. The dough should remain airy, we remember that this is a biscuit.
Now we form "ladies' fingers". To do this, put the dough in a pastry syringe or bag and place the strips at a distance from each other on a baking sheet parchment, the cookie grows during baking. Sprinkle cookies with half the icing sugar through a strainer and let stand and dry for 10 minutes. Sprinkle with the remaining powder and leave for another 5 minutes. This is necessary so that the finished cookies have a shiny sugar crust, hard.