Become an expert of savoiardi cookies, the light biscuits made with whipped egg whites.
Photo by G. Giustolisi
The biscuits, and famous cookie of the Tiramisu, was born in 1300 and invented by the chefs of the king Aimone of Savoy, who created the “Savoyard”, a porous pasta made of flour, eggs and honey.
The Savoyards are very light and crumbly biscuits, of oblong shape, prepared with a mixture in which the egg whites separately whipped, make a remarkable lightness. During cooking, the air bubbles are dilated by inflating the biscuits, which, in this way, so assume the typical frothy.?Created for a sumptuous lunch, organized in honor of a visit of the French royal family, given its success, these cookies were named “Savoyards” were adopted and “officially” by the Royal House of Savoy.?Originally from Piedmont, the biscuits arrived in the other Italian regions of influence of the Savoy, as Sardinia and Sicily. In Sardinia, the shape is more flat while in Sicily, the shape is oval. In any case, in Sicily, the recipe varies from city to city.
Although there are supermarkets in the industrial version, true Savoyards, the good ones from the unique flavor and texture, are on sale in the best pastry.?My recipe is a suggestion for a review of these delicious cookies.
- 4 large organics eggs
- 1 tsp "Bourbon vanilla powder
- pinch of sea salt
- 1 tbsp local raw honey
- 150 g 5 oz light brown sugar
- 150 g 5 oz brown rice flour
- icing sugar or light brown sugar optional
- Preheat oven to 180 ° C (350° F/ Gas 4).
- Beat the egg yolks with the sugar, vanilla and honey until the mixture is white and creamy.
- Add the flour, and, continuing to mix, stir in the egg whites until stiff.?On a baking sheet, lined with parchment paper, with a spoon, or a pastry bag, create a round or a stick shape, leaving spaced between the one and the other.
- Sprinkle with icing or light brown sugar and bake for 15 minutes.
Veronica is a born and raised Italian. She inherited her love for travel, passion for cooking and natural, sustainable, healthy slow food from her parents. Her works have appeared in 'Vegetarian Living', 'Veggie Magazine', 'Lifestyle food', 'Australian Good Food & Travel Guide', 'Chickpea' and 'Free from Heaven', among others. She is the author of "Panini: the simple tastes of Italian style bread"; 'The Rustic Italian bakery", "The Vegetarian Italian Kitchen" and "A Modern Italian table", published by New Holland Publishers Australia.