Course: Breakfast, Dessert, Snack
Cuisine: Italian
Keyword: gluten free cookies, gluten free ladyfingers, italian cookies, tiramisu cookies, Savoiardi cookies
Storing Homemade Ladyfingers
If making Tiramisu, leave the ladyfingers on the counter (uncovered) for at least 1 day before storing. Ladyfingers are meant to “harden”, particularly for Tiramisu. Also, firmer cookies won’t stick together.
TIPS:
-Use cold ingredients, including eggs, so the ladyfingers don’t flatten out and spread too much in the oven as they bake.
-Place cookie sheets in fridge before starting the recipe.
-Use superfine granulated sugar so it dissolves easily in the egg whites and yolks and doesn’t weigh down the mixture. If you don’t have or can’t find superfine or ultrafine sugar, pulse regular granulated sugar in a food processor until it’s very fine (not quite powdered sugar fine, though).
-Have everything prepped and ready to go when you begin whipping the egg whites. You should have very limited pauses from the time you begin whipping the egg whites until you put the ladyfingers in the oven. Any breaks in time will allow the egg whites to deflate and the cookies to flatten out.
-You can bake 2 pans of cookies in the oven at the same time. Place the first cookie sheet in the oven to bake while you pipe cookies on the 2nd cookie sheet. Add the 2nd pan to the oven as soon as it is ready and just keep track of the time for each cookie sheet. You can alternate the pans, too so each pan has a chance to be near each of the top and bottom heating elements. If you must, you can place the piping bag filled with the batter in the fridge while one cookie sheet bakes. Then pipe the rest of the cookies on the 2nd cold cookie sheet and place it in the oven as soon as the 1st batch finishes baking.
-You should be able to fit 15 cookies (5 across/ 3 down) that are each 4-5-inches long on one cookie sheet that measures 17”x12” (inner measurements).
-If you plan on making Tiramisu within a month or so, go ahead and make the ladyfinger cookies and store them in the freezer until the day you want to make the dessert, just thaw the cookies on the counter for about an hour before you want to use them in a recipe.