Eggless Savoiardi Cookies – A Tiramisu Cookie Recipe with Step-by-Step Photos

The main ingredient in these cookies is aquafaba. This is the water left over from boiling legumes: peas, beans, etc. It whips like egg whites and is a popular vegan alternative to eggs. I recommend using chickpea water. It makes not only savoiardi, but even vegan meringue.

Nutritional value per serving

378 kcal

Proteins: 8.5 g
Fats: 3.8 g
Carbohydrates: 76.6 g

*Nutritional value is calculated per 100g of ingredients

Total time: 30 min
Time in the kitchen: 15 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 1

Recipe with step-by-step photos

Eggless Savoiardi Cookies

Ingredients

Servings

Flour

200 G
Cornstarch

20 G
Cream of tartar

1 tsp
Soda

0.5 tsp
Salt

pinches
Sugar

120 G
Soy milk

50 G
Coconut oil

80 G
Vanilla extract

1 tsp
Aquafaba

50 G

Preparation

Step 1

Pour soy milk into a bowl.

Step 2

Add coconut oil. There's no need to melt it; it quickly liquefies at room temperature. If desired, you can substitute this ingredient with an equal amount of melted margarine.

Step 3

Add vanilla extract and aquafaba and beat the liquid ingredients with a mixer. Don't try to create a stiff foam. Just make sure the mixture is smooth and aerated.

Step 4

Sift all the dry ingredients into a separate bowl. Gradually stir them into the milk mixture, one spoon at a time.

Step 5

The dough should have a consistency like thick sour cream.

Step 6

Pour the dough into a pastry bag and squeeze it onto a baking sheet, forming the shape of classic savoyardi.

Step 7

Make sure there's space between the cookies so they don't stick together. Sprinkle the ladyfingers with powdered sugar or sugar for extra decoration and sweetness.

Step 8

Bake in a preheated oven at 180 degrees Celsius. 7-8 minutes is usually enough, but it's best to use the golden color of the cookies as a guide.

Don't keep the cookies on the baking sheet.

Baking soda and cream of tartar, like baking powder, begin to leaven immediately upon contact with liquid. Therefore, you need to bake the cookies immediately. Let them sit on the baking sheet, and the savoiardi won't rise. You'll end up with hard, flat cookies that are best enjoyed with tea.

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