Reviewed: May 11, 2007

Spongy and light. Turned out very good, despite my first time. I put the batter in the fridge for it to cool down a bit, and simply spread it onto a wax paper lined pan and baked, then cut into strips. Looks very neat, probably better than piping. But quite bland, even though I used a bit of vanilla... for the original recipe, I'll suggest 1 tsp of vanilla. Otherwise, it's a great decoration for cakes! ^-^ UPDATE: I'm considering calling this 'sponge cake' instead of 'ladyfingers' ... that's exactly what the texture is like!

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mayura

Cooking Level: Intermediate

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Reviewed: Feb. 20, 2007

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!

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ELPARSONS

Cooking Level: Intermediate

Home Town: Montgomery, Alabama, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 25, 2007

I have Celiac disease, and recipes are hard to come by. I found that by changing the wheat flour with corn flour, or a rice flour, I got a wonderful, tender cookie that tasted just like the ladyfingers I ate before.

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AndreaK

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Reviewed: Jan. 10, 2007

I definitely prefer these to storebought ladyfingers. Although if you're going to soak them in espresso for tiramisu or whatever, you can confidently use storebought. These disappeared quickly over fresh coffee :-)

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foodaholic

Cooking Level: Expert

Home Town: Mcrae, Georgia, USA

Living In: San Jose, California, USA

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Reviewed: 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!

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mari

Cooking Level: Intermediate

Living In: Ponce, Ponce, Puerto Rico

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Reviewed: Dec. 5, 2006

I have to admit that I thought the recipe was a little easier. It was difficult by any means...but its not just a 'mix the ingredients and bake' recipe. However the hard work and patience totally paid off! I am so happy to have ladyfingers for tiramisu now, and I can't wait to make my tiramisu tomorrow!! These definately turned out yummy, PERFECTLY BEAUTIFUL FOR ME (I think the trick is to fold it gently and keep it cool), and I am so happy that I found this recipe!!

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SaresMama

Cooking Level: Expert

Home Town: Rexburg, Idaho, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Feb. 25, 2006

This was an easy, overall good recipe. I didn't care too much for the consistency, if you want "pretty" ladyfingers for something like a trife, they kind of go flat once piping them onto a cookiesheet. But the taste definately is awesome. I used them for tiramisu so they were fine for that. So glad to find a recipe, I live in a small town & you can NOT find ladyfingers within 30 miles! Thank you!

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ARMYWIFE99

Cooking Level: Expert

Living In: Sturgis, Michigan, USA

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Reviewed: 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.

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Suzy

Cooking Level: Expert

Home Town: Northridge, California, USA

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Jan. 28, 2006

Excellent!!! I have two Ladyfinger pans and they were great. Love the recipe. Actually, once you make homemade ladyfingers, you won't want to buy them. Thanks Roxanne

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LILY1

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Reviewed: 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.

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Liz McCleoud

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Reviewed: Apr. 25, 2005

I tried making these twice, and wouldnt bother making them again because they are too difficult and don't turn out as good as the ones you buy at trader joe's for 1.89. If you are going to try let me give you a few pointers. Get your oven preheated really well, let it cycle on and off a few times. When you pipe the fingers onto the cookie sheet, make sure they are close enough to bake together, not more than a quarter inch apert. Make the hole in the plastic bag (make-shift pastry bag) small and use your piping to make them the right size. Don't over mix the two egg mixtures. Fold lightly. Good luck! .....really

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chefjudge

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Reviewed: Feb. 10, 2005

I used this recipe for the tiramisu that I wanted to make, and they came out pretty good. I was expecting them to come out a little puffier like the store bought cookies, but they flattened out (although they stayed soft). I ended up keeping mine in the oven for exactly 8 minutes, and they were baked perfectly.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: 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.

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EAVENGER

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Reviewed: Feb. 1, 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~~~

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DIVIANA

Cooking Level: Expert

Home Town: Livermore, California, USA

Living In: Tracy, California, USA

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Reviewed: Dec. 11, 2003

Perfect and cheap! I had absolutely NO problem with piping them or having them spread too much. If you have that problem, you may not have whipped the eggs whites enough, or folded them in too roughly. Wonderful recipe Roxanne! Thanks!

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ANDERSBS

Cooking Level: Expert

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Reviewed: Jul. 22, 2003

Good result, a bit fiddly. Do NOT bother to pipe them - the consistancy means they spread too much. Much easier to take a tablespoon and drop them. I had a more uniform shape this way.

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NICKIEM

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Reviewed: Jun. 7, 2003

This was easy to make. I would only bake for 6 min though. I burnt the first batch and I only baked it for 7 min, they were fine on the top, but black on the bottom. I did the 2nd batch for 6 min and they were perfect. Also I didn't have a pastry bag so I used a big ziplock bag and put the mix in the corner then cut the corner. It worked great!

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GOOGLES111

Cooking Level: Intermediate

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Reviewed: Nov. 24, 2002

I couldn't believe how simple this recipe is! I'd never baked anything other that boxed mixes before, so I was understandably nervous, but this was great. I used most in Tiramisu, and the rest were inhaled by my fiance and his brother.

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