Savoiardi - *S Y - Adapted for Bklyn Bakery Style

By mariannefeldman

Adapted from Desserts By The Yard by Sherry Yard, p 37

As written cookies are good but too soft, need top crustier-adapting using some macaron techniques-see p 260-

also see "macarons" King Arthur site-I used the "macarons", not "simple macarons" - for consistency after blending all ingred together:
"This will thin the mixture. Stir until the batter runs in ribbons that disappear back into the mass in 10 to 20 seconds. Test frequently, and stop stirring when you reach this point." - the cookie should not remain in a tall blob on baking sheet (macaron blog on KA: http://www.kingarthurflour.com/blog/2010/07/26/make-french-macarons-at-home-mais-oui/)

Ingredients

• 3/4 cup plus 2 tbs cake flour
• 3/4 cup plus 2 tbs AP flour
• 1/4 tsp salt
• 6 large eggs, separated, at room temp (equals 180 grams egg whites, 108 grams egg yolks)
• 3/4 cup sugar, plus extra for sprinkling on tops
• 1 tsp vanilla extract
• 1/8 tsp almond extract
• opt: 1/4 tsp cream of tartar

Details

Servings 48

Preparation

Step 1

Preheat oven to 350 for original recipe, 300 for adaptation
Higher temp for shorter period of time will yield chewier center, lower temp for longer baking time will yield crisper cookies
Use doubled baking sheets to keep bottoms from browning (as in macarons)& line w/parchment
Sift together cake flour, AP flour & salt & set aside
Combine the egg yolks w/6 tbs of the sugar in bowl of stand mixer w/paddle attachment
Beat at high speed til mixture is thick & pale yellow & holds a ribbon when dropped from a spatula or the paddle, abt 3 mins
Beat in the vanilla & almond extracts
In a large bowl beat the egg whites on low speed til they form soft peaks
Add cream of tartar (if using)& gradually add the remaining 6 tbs sugar & increase the speed to medium
Beat til whites form medium stiff peaks
Stir 1/4 of the whites into the egg yolks, then one quarter of the flour mixture
Fold in the remaining whites in 3 additions, alternating with the remaining flour mixture
Fit a piping bag w/a #6 (1/2") plain tip.
Pipe 3 inch lengths of the batter onto the baking sheets, leaving 1 inch between them
Dust w/granulated sugar
Allow unbaked cookies to sit for 20 mins to 2 hours til dry enuf to touch gently w/finger (helps to form crust)
Bake time for orig recipe: bake for 8 mins, rotate the baking sheets from top to bottom & from front to back & bake for another 4 to 5 mins,
Adapted recipe: will take longer to bake because of lower baking temp - total bake time: 20 - 30 mins ?
(til golden brown for ladyfingers in original recipe - dont want savoiardi to brown)
Remove from the oven & allow to cool
Store airtight at room temp or in the freezer