Easy Ladyfingers Recipe

Introduction

Ladyfingers are light, airy sponge cookies that are perfect for desserts like tiramisu or enjoyed on their own with tea. This easy recipe uses simple ingredients to create delicate, crisp treats that melt in your mouth.

Ingredients

• 3 eggs, separated
• 1/4 tsp salt
• 1/3 cup sugar
• 1/2 cup all-purpose flour
• 1 tsp baking powder

Instructions

1. Step 1: Separate the egg yolks and whites into two different bowls. Beat the egg yolks until they become pale and thick, about 5 minutes. Set aside.
2. Step 2: In another bowl, beat the egg whites until soft peaks form. Add the sugar and salt gradually, then continue beating until the mixture is glossy and holds stiff peaks.
3. Step 3: Gently fold the beaten egg whites into the yolks, then sift in the baking powder and flour. Use a spatula to combine everything carefully, preserving as much air as possible.
4. Step 4: Transfer the batter into a piping bag fitted with a large round tip. Pipe the batter onto a baking sheet lined with parchment paper in 3-inch long strips, spaced apart.
5. Step 5: Bake in a preheated oven at 350°F (175°C) for 10 to 12 minutes, until the ladyfingers are lightly golden and springy to the touch.
6. Step 6: Allow the ladyfingers to cool completely on the pan before gently removing them to avoid breaking.

Tips & Variations

• For a more delicate texture, sift the flour twice before folding it into the batter.
• If you don’t have a piping bag, use a ziplock bag with a corner cut off to shape the ladyfingers.
• Add a teaspoon of vanilla extract or citrus zest to the egg yolks for extra flavor.
• Use these ladyfingers immediately for desserts like tiramisu, or dry them out slightly for crunchy cookies.

Storage

Store ladyfingers in an airtight container at room temperature for up to 3 days to maintain their crispness. For longer storage, freeze them in a sealed bag for up to 1 month. Reheat briefly in a low oven if needed to refresh their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cake flour instead of all-purpose flour?

Yes, cake flour will work well and may produce an even lighter texture, but be gentle when folding to keep the batter airy.

How do I know when the egg whites are whipped enough?

Egg whites are ready when they form soft or stiff peaks that hold their shape without collapsing. After adding sugar, continue beating until the mixture is glossy and thick.

Easy Ladyfingers Recipe

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★★★★★

4.4 from 133 reviews

This easy ladyfingers recipe produces light, airy sponge cookies perfect for desserts like tiramisu or enjoying on their own. Made from simple ingredients and baked to a delicate golden finish, these homemade ladyfingers provide a tender texture that melts in your mouth.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: About 20 ladyfingers 1x
• Category: Cookies
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Ingredients

• 3 eggs, separated
• 1/4 tsp salt
• 1/3 cup sugar
• 1/2 cup all-purpose flour
• 1 tsp baking powder

Instructions

1. Separate eggs: Carefully separate the egg yolks and whites into two different bowls to prepare for whipping.
2. Beat yolks: Using a mixer, beat the egg yolks until they become pale and creamy, about 5 minutes. Set aside.
3. Whip egg whites: Beat the egg whites until soft peaks form. Then add sugar and salt gradually while continuing to beat until the mixture is glossy and thick.
4. Fold batter: Gently fold the beaten egg whites into the yolks using a spatula. Add the baking powder and flour and carefully fold to combine without deflating the mixture.
5. Pipe batter: Transfer the batter into a piping bag fitted with a large round nozzle tip. Pipe the batter into 3-inch strips onto a baking sheet lined with parchment paper.
6. Bake: Preheat the oven to 350°F (175°C). Bake the ladyfingers for 10-12 minutes until they are lightly golden and firm to the touch.
7. Cool: Allow the ladyfingers to cool completely on the pan before gently removing them to avoid breakage.

Notes

• Use room temperature eggs for better volume when whipping.
• Be gentle when folding to retain the airy texture of the batter.
• The cookies can be stored in an airtight container for up to 3 days.
• Perfect for layering in desserts like tiramisu or trifles.
• Use a large round piping tip for consistent, even shapes.

Keywords: ladyfingers, sponge cookies, Italian dessert, homemade ladyfingers, tiramisu base