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Ladyfingers

Read Reviews (136)

"To make Chocolate Lady Fingers, substitute 3/4 cup all-purpose flour plus 2 tablespoons cocoa powder for the all-purpose flour." — Roxanne

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All about Eggs

Measuring All-Purpose Flour

Original recipe makes 3 - 4 dozen Change Servings

4 eggs, separated
2/3 cup white sugar

7/8 cup all-purpose flour
1/2 teaspoon baking powder

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Directions

Preheat oven to 400 degrees F (205 degrees C). Line two 17 x 12 inch baking sheets with baking parchment. Fit large pastry bag with a plain 1/2 inch round tube.
Place egg whites in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy. In another bowl beat egg yolks and remaining sugar. Whip until thick and very pale in color.
Sift flour and baking powder together on a sheet of wax paper. Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites. Transfer mixture to pastry bag and pipe out onto prepared baking sheet. Bake 8 minutes.

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After readings some the other reviews, I thought I'd share a couple of little tips I learned from the pastry chef at Joel's (a five star restaurant in Atlanta) to keep ladyfingers from spreading too much when baking. First make sure you've sifted the flour really well before using. Second, keep an eye on the egg whites and don't over-whip them. Third, GENTLY fold the egg yolks into the whites. Again, don't over whip! Finally, place a cookie cutter on the parchment paper or silpat and pipe the mixture into the cookie cutter until it's about halfway full. Lift the cookie cutter up and move it approximately 1 inch away and repeat. You end up with nice round absorbent ladyfingers that are perfect for tiramisu. Hope this helps!

—ELPARSONS

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Most Helpful Critical Review

Nov 11, 2011

These came out looking wonderful and i sprinkled with sugar as well. However, they are a little too eggy for me. Perhaps that is what homemade lady fingers are supposed to taste like. Have only had the kind from the store--prepackaged. I will try again though and use a little vanilla as i read someone else did. Thanks for the recipe...

—Tantalize

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172 Ratings

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Sep 24, 2005

I too was making tiramisu and couldn't find the prepackaged kind so I gave these a try. I didn't have the patience for piping so I just lined a jelly roll pan with greased waxed paper, spread the batter, baked for eight mins and after cooling, cut them into strips. Everyone who tried my tiramisu said that it was the best yet, thanks to the homemade ladyfingers- very nice.

—Liz McCleoud

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Aug 13, 2004

This recipe didn't work perfectly for me - however, I think it was due to the room temp when i was mixing and piping - little too hot - and the fingers spread out and turned out rather gummy. However, I saved a little batter in the fridge; I piped and baked a few fingers the next day and VOILA! Poofy and cakey, as they should be. So if you notice a first panful goes flat, try cooling the batter and trying again later.

—EAVENGER

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Feb 16, 2006

Very good the only thing I would suggest is the importance of a bit of vanilla (1/2 tsp) and extracts like almond or lemon to really kick it up a notch.

—Suzy

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Dec 17, 2006

These cookies were awesome! I found them very easy to make. And I love the fact that they require so few ingredients and such a short baking time. They are very light and airy! I didn't have a problem with them spreading too much, like others did. Although I can say, that they are kind of a thinner cookie, which worked well for my Tiramisu. I'm still not sure about the Tiramisu, but the cookies rocked! I got 38 cookies from this recipe, it may vary for others, as I "piped" them through a plastic bag, and I wasn't very good at getting them all the same size. I did cook them for 7 minutes, instead of 8. I found that the bottoms were nice and brown and the tops were very light. My husband ate like 12 of them with a tall glass of milk before I made my tiramisu! I will definitely use this recipe again and again!

—Mariluh

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Jul 16, 2003

Very nice and light cookies that are excellent for tiramisu. Try Tiramisu III by Kristine. With these ladyfingers make sure you watch the bottoms for burning. They also tend to spread a bit so don't crowd them.

—CRAIG

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Feb 02, 2004

Perfect! I wasn't able to find ladyfingers at the grocery store for a last-minute tiramisu, but these were so easy and perfect, I will use this recipe from now on! I use wax paper rolled into a cone, fill with the batter, twist the top closed and snip off the tip- couldn't be easier. I piped onto a baking sheet with a Silpat instead of parchment. Thanks for sharing the recipe~~~

—DIVIANA

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Nutrition

Calories
25 kcal
1%

Carbohydrates
4.6 g
1%

Cholesterol
18 mg
6%

Fat
0.4 g
< 1%

Fiber
0.1 g
< 1%

Protein
0.8 g
2%

Sodium
11 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Ladyfingers

Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories: 25
Calories from Fat: 4

% Daily Value *
Total Fat 0.4g < 1 %
Saturated Fat 0.1g < 1 %
Cholesterol 18mg 6 %
Sodium 11mg < 1 %
Potassium 8mg < 1 %
Total Carbohydrates 4.6g 1 %
Dietary Fiber 0.1g < 1 %
Protein 0.8g 2 %
Sugars 2.8g
Vitamin A < 1 %
Vitamin C 0 %
Calcium < 1 %
Iron 2 %
Thiamin 2 %
Niacin 2 %
Vitamin B6 < 1 %
Magnesium < 1 %
Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.