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Savoiardi


4 large eggs, separated, at room temp
125 gms sugar
375 gms cake or all-purpose flour, thoroughly sifted

Preheat to 425 degrees F. Line baking sheets with parchment paper. Beat egg white until soft peak stage, then beat in sugar until mixture becomes stiff. Beat egg yolks until thick and light. Fold 1/3 off egg white mix into egg yolks. Sift flour over this mixture and fold it in. Then fold in remaining whites. Spoon batter in strips about 1x3 inch onto the paper. Bake 5-7 minutes or until cookies are lightly browned. Let them cool before removing from paper.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.