Savoiardi - Ladyfingers Di Carlo - that seem almost pistoccus

By mariannefeldman

http://idolcidipinella.blogspot.com/2012/07/i-savoiardi-di-di-carloche-
sembrano.html
from:
http://chowhound.chow.com/topics/792848

Savoyards
(From a recipe by Leonardo Di Carlo)

Ingredients

• 360 g egg whites
• 300 g of caster sugar
• 240 g of egg yolks
• 300 g of flour
• 4 g of grated lemon peel
• 2 g of salt
• well sifted icing sugar for dusting

Preparation

Step 1

Line pans w/parchment
Preheat oven to about 180 ° C even though everything depends on the oven. In my own, simply a temperature of 170 ° C with the ventilated.
Separate the yolks from the whites.
Whisk the egg whites until light foam, and then add the granulated sugar in the rain with the salt until you have a glossy meringue and soda.

Mix the egg yolks with a whisk,
when the egg whites are assembled, pour spoonfuls of meringue on working but gently from top to bottom with a spatula.
Close the process by adding lemon zest and flour but in different times. Insert into a pastry bag fitted with a plain tip and round. Squirting ladyfingers from the homogeneous form and sprinkle with powdered sugar so abundant.
Carlo suggests using granulated sugar that is icing. At this point I put my memories of Sardinia ....



Allow to rest for 10 minutes. Repeat with as much sugar dusting and wet fingertips with water to drip on the cookies. This will result in the formation of many tiny bubbles on the surface of the biscuits. Bake until golden. Do not remove the ladyfingers from the paper until they are completely cold.

If you want you can also make round shapes that you can then fill with jam or cream ...



This dose will get 4 beautiful fragrant batches of cookies that are sure to make you start the day with much serenity ...