Working with Savoiardi

Appears in
The Fundamental Techniques of Classic Italian Cuisine
The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center, French Culinary Institute, Cesare Casella and Stephanie Lyness

Published 2021

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Care should be taken not to overbeat the egg whites; overbeaten whites lose their capacity to leaven the cake. The peaks should be firm but not dry.

The technique illustrated here is used when making Savoiardi.

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