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Lady Fingers Recipe

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Try this easy, homemade ladyfingers recipe for light, airy cookies that are perfect for tiramisu or enjoy them on their own!

  • Total Time: 30-45 minutes
  • Yield: Approximately 30 ladyfingers

Ingredients

  • Large eggs, separated, 4
  • Granulated sugar, ⅔ cup (134 g)
  • Vanilla extract, ½ teaspoon
  • All-purpose flour, 1 cup (120 g), spooned and leveled
  • Baking powder, ½ teaspoon
  • Cornstarch, 2 tablespoons
  • Powdered sugar, for dusting

Instructions

  1. Preheat your oven and prep the baking sheets. Start by positioning a rack in the center of your oven and preheating it to 400°F (205°C). Line two baking sheets with parchment paper, which will make it easy to transfer the delicate ladyfingers after baking.
  2. Beat the egg whites to stiff peaks. Place your 4 egg whites in a large bowl and beat them on high speed with an electric mixer until soft peaks start to form. At this stage, sprinkle in 2 tablespoons of the granulated sugar and continue beating until the whites are stiff and glossy. This will give the ladyfingers their light, airy structure.
  3. Whip the egg yolks. In a separate bowl, beat the egg yolks, vanilla extract, and remaining granulated sugar on medium-high speed until the mixture is thick and very pale—about 2 minutes should do it. The pale color and thick texture are signs that your yolks are ready.
  4. Combine the mixtures. With a rubber spatula, gently fold half of the beaten egg whites into the egg yolk mixture. Then sift in the flour, cornstarch, and baking powder, folding gently to combine. Finally, fold in the remaining egg whites. The goal here is to incorporate everything without deflating the batter.
  5. Pipe the ladyfingers. Transfer the batter to your prepared pastry bag. Pipe 3-inch fingers onto the baking sheets, about 1 inch wide and spaced 2 inches apart to allow for spreading. Try to keep the sizes consistent, but don’t stress if they’re not perfect.
  6. Dust with powdered sugar. Lightly dust the tops of the ladyfingers with powdered sugar before baking. This step creates a slightly crisp top layer and gives them a beautiful, bakery-style finish.
  7. Bake until golden. Bake for about 12-15 minutes, until the ladyfingers are firm to the touch and lightly golden brown. Let them cool completely on the baking sheets, then transfer to a wire rack.
  8. Repeat as needed. If you have leftover batter, repeat the piping and baking steps until it’s all used up.

Notes

Ladyfingers are best enjoyed fresh, but if you need to store them, let them cool completely first. Then, transfer them to an airtight container and keep them at room temperature for up to 3 days. If they start to lose their crispness, you can re-crisp them by placing them in a 300°F (150°C) oven for about 5 minutes. For longer storage, freeze them in a single layer, then transfer to a zip-top bag for up to a month. Just let them thaw at room temperature when you’re ready to use them.

  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 12-15 minutes
  • Category: Dessert

Find it online: https://savoryrecipe.com/lady-fingers-recipe/