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.
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.
- 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
- 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.
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