Homemade Ladyfinger Cookies
This easy Ladyfinger Recipe has just 5 ingredients and is quick to bake up. Why buy them when you can serve them homemade? Ladyfingers can be found in the grocery store. Yes, they are soft and yummy and perfectly fine to buy.
However, I want to be proud of what I have not just made, but what I CREATED! I want some bragging rights in telling my friends that the entire dessert was created with love by little ‘ol me.
Ladyfingers
These homemade Ladyfinger cookies are sure to be great at your next tea party.
Ingredients
- 4 large eggs, separated
- 2 tbsp + 2/3 C white sugar
- 1 C flour
- 1/2 tsp baking powder
- powdered sugar for dusting
Instructions
- Preheat oven to 350 degrees. Prepare a baking sheet with parchment or a silicon mat.
- Whisk the yolks and ⅔ 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 until frothy. While whipping , gradually add 2 tablespoons of sugar. Whip until stiff. this takes about 1 to 2 minutes. Fold ⅓ 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.
Gotta Sweet Tooth? Share your recipe with me on Instagram using the hashtag #PintSizedBaker so I can see what you've been craving! Ladyfingers are generally enjoyed with an afternoon tea served with sprinkled powdered sugar or sandwiching some chocolate or fruit spread. The cookies above were extras left over and are filled with a Strawberry Chocolate spread that I bought at World Market.
If you are comfortable with making meringues or even macarons, these cookies will be easy for you. The trick is in folding in the egg whites and keeping as much air in the batter as possible.
I was very happy with how light and fluffy these cookies were after baking. They were soft and spongy, light and cakey. I put them into an airtight container and they all STUCK TOGETHER when I came back to them the next day. I was so bummed. I almost baked another batch, but then I figured that since they were so similar to meringues, all they needed was some drying out.
So I warmed up my oven to 250 deg F, separated the cookies from the wax paper they were on, and baked them for another 20 minutes. They dried out and lost their soft, spongy, consistency. They were now crunchy, cracker-y, cookies.
But, that turns out to be a GOOD thing. I’ll tell you more about that in the next post when we put the Tiramisu together.
For now, place the crunchy cookies into an airtight container and try not to eat too many.
Use these Ladyfingers in this Tiramisu recipe or in a Charlotte.
Holly Waterfall says
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!
Karyn Granrud says
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!
Lynnea says
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!
Karyn Granrud says
It stayed very creamy. Feel free to send me an e-mail at [email protected] if you are having problems.
Tonya T. says
Does it actually take less than 3/4 c. of flour? Mine turned out very dry and crumbly as well.
Hala says
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
Karyn Granrud says
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.
Gillian @ the haas machine says
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 🙂
Karyn Granrud says
All from scratch? It was really good! Have a great anniversary!
Marita says
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.
Karyn Granrud says
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!