Savoiardi, ladies' fingers or langues de chat
When you home make langues de chats, Savoiardi or ladies' fingers, then you can add a secret ingredient to flavour. These have red pepper flakes but vanilla, lemon zest or a spice are great too. Makes approx. 45 You will need a piping bag and 1cm diameter straight-edged nozzle, non-stick baking paper,and a metal baking tray.
Recipe type: Biscuits
Cuisine: French / Italian
Serves: 45
  • 3 large eggs, separatedprint button transparent
  • 50g plain four, sieved
  • ½ lemon
  • 125g caster sugar
  • pinch of salt
  1. Pre-heat oven to 160°C and prepare a metal baking tray with a sheet of non-stick baking paper, ready for the piped biscuit mixture.
  2. Using an electric mixer, beat the egg yolks with 25g of the sugar until they are light in colour and frothy. Add the sieved flour and a pinch of salt and continue to beat until all ingredients are well mixed. If you are adding any flavour, like nutmeg or vanilla essence, add and whisk in at this stage.
  3. Place egg whites in another bowl along with the rest of the caster sugar and 1 tsp of lemon juice. With scrupulously clean beaters, whisk up the whites until they form a glossy, smooth and soft-peak meringue.
  4. Using a spatula, scrape the meringue into the egg yolks and gently fold in using deep scooping movements from the bottom to top of bowl; don’t over mix otherwise you’ll beat the air out of the mixture.
  5. Take a piping bag with a 1cm diameter (plain edged) nozzle. Fill the bag with mixture and pipe little ‘batons’ onto a sheet of non-stick baking paper placed on a metal baking tray. Leave around 2cm between biscuits. Sprinkle with a little caster sugar and leave to rest til the sugar dissolves – this takes around 5 mins.
  6. Bake for around 15-20 minutes until firmed up and gently risen. They should be light in colour not dark golden. Cool on a wire rack. When cool, store in an air-tight tin. Use within a week.
Recipe by The Red Bistro at