This easy Ladyfinger Recipe has just 5 ingredients and is quick to bake up. Why buy them when you can serve them homemade? You can use them in several dessert recipes or just eat them as they are.
Ladyfingers can be found in the grocery store. Yes, they are soft and yummy and perfectly fine to buy. But why not make them at home? You can be sure to have only the necessary ingredients, without the artificial additives.
Tips on perfect Ladyfinger Cookies
If you are comfortable with making meringues or even macarons, these cookies will be easy for you. The trick on a fluffy, cakey consistency lies in folding in the egg whites and keeping as much air in the batter as possible.
- As with many baking recipes, precision in measuring and mixing ingredients is crucial. Sift flour to achieve a smooth and batter.
- Whipping up the egg whites to stiff peaks is an essential step to get the characteristic lightness of your Ladyfingers.
- For even baking, pipe the batter in uniform shapes and sizes. This way you’ll make sure all the cookies are even.
- Also, be patient during the cooling process. Ladyfingers fully firm up during the cooling process.
What to use Ladyfingers for
Lady’s finger, or lady fingers, are generally enjoyed with an afternoon tea served with sprinkled powdered sugar or sandwiching some chocolate or fruit spread. They are also parts in Tiramisu or in a Cherry Charlotte.
Storing
Place the crunchy Ladyfinger cookies into an airtight container to store them up to 2 weeks. Put a layer of wax paper between them so they don’t stick together. Make sure they are completely cooled down when you wrap them like this.
Also try Candy dipped Fortune Cookies or The best recipes for cookies.
Ingredients
- 1 cup flour
- ½ tsp baking powder
- ⅔ cup white sugar
- 4 large eggs separated
- 1 pinch of salt
- 2 tblsp sugar
- powdered sugar for dusting
Instructions
- Preheat oven to 350° F (180°C). Prepare a baking sheet with parchment or a silicon mat.
- Whisk the yolks and 2/3 cup sugar on high speed in your stand mixer until is thick and pale- about 1 to 2 minutes. Fold the eggs into the flour in a different bowl and set aside in.
- Clean your bowl completely and dry thoroughly.
- Using the mixer, whisk the egg whites with a pinch of salt until frothy. While whipping, gradually add 2 tablespoons of sugar. Whip until stiff. This takes about 1 to 2 minutes. Fold 1/3 of the whites into the reserved yolk mixture to lighten, then fold in the remaining whites until just incorporated.
- Transfer to a piping bag with a 1" hole cut off the tip. Pipe out 3 inch long "fingers" on your baking sheet.Sprinkle ladyfingers generously with confectioners' sugar, and allow the sugar to soak in, about 3 minutes.
- Place in the oven, and bake, rotating trays once, until light golden, 15 to 18 minutes.
- Transfer to wire racks to cool.
Nutrition
Nutrition information isn’t always accurate.
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I love tiramisu, and I think it’s about time I learn how to make ladyfingers because I always have the HARDEST time finding them at the store! Pinning now!
Holly, I was nervous making these, but I figured the worst thing that could happen was a wasted hour and a learning experience. They ended up being great!
Question: When you add the flour and such to the egg yolk mixture is it meant to stay creamy-ish or go crumby? Thank you!
It stayed very creamy. Feel free to send me an e-mail at [email protected] if you are having problems.
Does it actually take less than 3/4 c. of flour? Mine turned out very dry and crumbly as well.
Hello. When to add the water to the egg yolk mixture? shall I add it at the very end after folding the eggs with the flour? also the water is not mentioned in the recipe above it’s good that I read the comments 🙂 thank you
I can’t remember where I got the recipe from to check for the water. It’s been three years since I’ve made it… I’ve checked all over the internet and can’t find any ladyfinger recipes that call for water so I don’t know where I got it from. I’ve found this same recipe on other sites, so it’s a good one. There are many recipes made with a variation of these same ingredients. I hope that this removes the confusion about the water.
It’s our 4 year anniversary on Friday, so we are planning to make this together! I’m super excited!! Thanks for such a helpful couple of posts 🙂
All from scratch? It was really good! Have a great anniversary!
Hello.
I have used this recipe before and it’s great!
Although it seams that there is an error on the page and I cannot view the recipe.
I know 🙁 I have lost quite a few of the recipes when I migrated and I am slowly adding them back in. I’m glad to know that you enjoy making them!