Ladyfingers

Ladyfinger biscuits, also known as vainillas in some Latin American countries, are light and fluffy, elongated biscuits with a delicate texture. Their origin dates back to European pastry, especially Italy, where they are known as savoiardi. Traditionally, these biscuits are made with eggs, sugar, and flour, whipping the egg whites to stiff peaks to achieve their characteristic lightness.

In cooking, ladyfinger biscuits are ideal for preparing classic desserts like tiramisu, charlotte, or gelatin desserts, as they easily absorb liquids without falling apart, adding texture and softness to recipes. Furthermore, they are a popular choice to accompany coffee or tea.

Properties: They are low in fat but rich in carbohydrates, providing quick energy. Their low-fat content makes them a versatile base for multiple sweet preparations, although it is important to note that they contain sugar, so they should be consumed in moderation.

Synonyms in Latin America: depending on the country, these biscuits may be called vainillas, soletillas, or simply dry biscuits. In Mexico and some Central American countries, the term vainillas is common, while in Argentina and Uruguay both terms are used interchangeably.