Reviewed: Nov. 2, 2009

Very good. I would prefer if they didn't spread out so much, but they are very tasty and good for Tiramisu

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Ashley295

Cooking Level: Intermediate

Home Town: Fort Saskatchewan, Alberta, Canada

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Reviewed: Oct. 27, 2009

Piping my liquidy batter with a makeshift-ziploc baggie pastry bag produced puddles on my parchment paper. I poured the batter into my madeleine pan and they turned out great. Very tasty little cookies perfect for tiramisu.

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alliekat

Cooking Level: Intermediate

Living In: Surprise, Arizona, USA

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Reviewed: Sep. 24, 2009

These were okay. My complaints were they were hard to get uniform, a bit chewy, and flat! I agree with a previous review..you need to get a cookie cutter!

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GessicaAbsi

Cooking Level: Expert

Home Town: Rochester, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Sep. 23, 2009

This recipe turned out perfect! Followed everystep, but instead of piping I made a thin cake that I cut into strips after baking 30min- can't wait to make tiramisu now!

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HawaiIrish

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Reviewed: Aug. 28, 2009

awesome...all i did different was spread the batter out into a pan, bake, and then cut up as another reviewer suggested. Worked great for my tiramisu

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Mrs.Williams

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Aug. 26, 2009

This recipe's terrific & we need to get the rating up so more will try it out! My local grocery store didn't have soft Ladyfingers for my Tiramisu and I thought how lovely it would be to homemake Ladyfingers in my homemade Tiramisu! I was so happy to find a recipe here. And it worked perfectly and wow yum in the Tiramisu. I took the advice given and: sifted the flour twice, did not overwhip the eggs, & be gentle about folding in the egg whites. Also took the tip about chilling the batter. After making it I kept it in the bowl and put it in the fridge for a bit. No spreading or problems of any kind. Thanks for this great recipe to make my Tiramisu truly perfect!

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Bacchante

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Reviewed: Jul. 20, 2009

these were good- but the first two batches burned, and the third batch came close. but other than that, they were great!

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Next Food Network Star

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Reviewed: Jun. 30, 2009

I followed the recipe exactly. They didn't turn out as fluffy as those in some pictures, but they baked perfectly and made the most excellent tira misu!

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Emily Glass

Cooking Level: Expert

Home Town: Bartlesville, Oklahoma, USA

Living In: Cumming, Georgia, USA

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Reviewed: Jun. 8, 2009

I followed the directions exactly,but these were runny and baked flat. Even when I refrigerated the batter, it still ended up spreading. I don't know why mine did not turn out light and spongy...They still tasted good, but the texture was all wrong.

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Memack

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Reviewed: May 3, 2009

For some reason the South does NOT like to sell ladyfingers anywhere! I was craving some tiramisu, so I finally just made my own ladyfingers, and honestly, these were the best I've ever had! It was a little messy to make them, since I couldn't find the tip for the pastry bag, but my dog didn't seem to mind licking all the excess that dripped onto the floor. These were light and spongy, and tasted absolutely amazing! After making my tiramisu with these, my boyfriend raved and raved about how awesome it was and my co-workers kept requesting I make more, or even just the ladyfingers. These are incredible! Thank you for sharing!

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BakingNerd

Cooking Level: Expert

Home Town: Harker Heights, Texas, USA

Living In: Olive Branch, Mississippi, USA

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Reviewed: Apr. 29, 2009

These were really good and turned out perfect. I think I know what is causing the "spreading" for some of you. My first two batches were put on room-temperature prepared cookie sheets and baked for 8 minutes. Absolutely no spreading. I was careful to refrigerate the rest of the ladyfinger mixture to keep it cool while the first ones baked. BUT, I guess the cookie sheets were too warm when I put the 2nd batches on them and there was some spreading. So I believe the temperature of the baking sheets - not necessarily the ladyfinger mixture - is an important factor to minimize spreading. The spreading did not change the flavor and I used these for the center part of my trifle. I have never made ladyfingers before (usually substituted Sponge or angel food cake) but these took little time and are made with everyday staples you would have on hand. Thank you for sharing this recipe - I will use it often.

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bagua-one

Cooking Level: Expert

Home Town: Peoria, Illinois, USA

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Reviewed: Apr. 27, 2009

This is my first time making ladyfingers, and im looking forward to making my first tiramisu too. followed the recipe exactly. However, i think it is important to note the differences you may need to make in terms of baking time due to climate of different countries and how crispy you wish the fingers to be. I baked mine for abt 10mins and got golden brown cookie types. Tasted delicious and i ate those which broke. Things to note too would be the importance of incorporating air and folding the batter, esp wisking the yolks and sugar till pale, the colour should get thinner and it should definitely be stiffer. Also, they get pretty hard to remove from the baking sheet after baking so i would probably spray/spread a very thin layer of oil/ cooking spray next time.

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kayotiq

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Reviewed: Apr. 25, 2009

I followed this recipe exactly and the result was flat pieces of cake, not ladyfingers. Won't make again.

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Apr. 14, 2009

These were excellent. Mine did not turn out like the picture - think my tip was too small on my pastry bag. I used these in the Tiramisu II recipe and they were excellent. I let them sit out overnight to dry out. They are even excellent on their own with coffee.

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wendynik

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Mar. 14, 2009

I made the chocolate version of these and loved them! I've never had ladyfingers before so I don't know how these compare to store-bought but I can say they made a FANTASTIC tiramisu. They had a nice flavor plain too. I will definately use this recipe again!!!

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Fall

Cooking Level: Expert

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Reviewed: Mar. 13, 2009

Perfect! I added a tsp. of vanilla and used a gluten-free flour mix, since these were for a gluten-and-dairy-free tiramisu. They baked up light and spongy, exactly as I'd hoped. The only difficulty I had was that the warmer the batter got, the flatter the cookies became, so it definitely pays to keep the batter cool. Also, these only took 6 minutes, probably due to the gluten-free flour. Thanks for the great recipe!!!

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KychynWych

Cooking Level: Expert

Home Town: Wrightwood, California, USA

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Reviewed: Jan. 8, 2009

I'm sorry to use this this way, but I was wondering if this recipe could be made ahead and frozen or stored some how? Thanks

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Christinalh

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Reviewed: Dec. 24, 2008

This recipe is great...it reminds me just the way I remember ladyfingers are suppose to taste like. I used it for the tiramisu recipe and it worked out really well. Held the coffee well, did get too soggy. Actually, it was great just on its own maybe with coffee or tea.

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sha2alex

Cooking Level: Intermediate

Home Town: Brampton, Ontario, Canada

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Reviewed: Dec. 18, 2008

I've made homemade tiramisu twice now and used this recipe for ladyfingers both times. It is a great basic recipe (just what I like for tiramisu.) It has just a hint of sweetness, and great texture. My recommendations: If using for tiramisu, I like to pipe out half the mixture into individual "fingers" in order to get a little crunchier texture for my bottom layer. (The middle layer I don't mind a little softer, so just baking as one thin layer and cutting strips afterwards works fine for me.) I like to let them finish cooling on a cooling rack in order for them to harden a little more. If left too long on the pan or parchment, they stay too soft for tiramisu and will fall apart a little easier. (It also seems like working fast once you have the egg whites whipped works better. So, have everything ready before you get to beating.)

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Jenna

Cooking Level: Intermediate

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Reviewed: Oct. 16, 2008

I made it twice. First time was kinda of messy. However, it was perfect the second time! I recommand using 1 cup of flour and add a bit of salt. I baked it in a flat pan and cut it into strips as the previous reviewers said. It looked much better at the second time and it make me happier!

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