Reviewed: Feb. 2, 2001

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.

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59 users found this review helpful

Reviewer:

CRAIG

Reviewed: Sep. 27, 2001

Easy to make and taste so good. Even my picky eater husband loves this ladyfingers.

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2 users found this review helpful

Reviewer:

SURASA

Reviewed: Dec. 15, 2001

I had this 5 years ago in French class and absolutly loved it.

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1 user found this review helpful

Reviewer:

TIGEREYES45

Reviewed: Feb. 15, 2002

Possibly the easiest recipe I have found for ladyfingers. They turned out great. I baked mine a little longer on insulated baking sheets, to get a drier cookie for tiramisu. These would be great in a lot of layered desserts.

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36 users found this review helpful

Reviewer:

STEPHANY BROWN

Cooking Level: Professional

Home Town: Dallas, Texas, USA

Living In: Mesquite, Texas, USA

Reviewed: Mar. 19, 2002

This was easy to make and taste good, but very hard to get a nice uniform shape.

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1 user found this review helpful

Reviewer:

Hartini

Cooking Level: Intermediate

Reviewed: Aug. 26, 2002

Wow! Easy and very good. Like little Angel food cakes. I agree with another reviewer, don't overcrowd. They tend to spread quite a bit.

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31 users found this review helpful

Reviewer:

BAR7

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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3 users found this review helpful

Reviewer:

GARBJUNKIE

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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4 users found this review helpful

Reviewer:

GOOGLES111

Cooking Level: Intermediate

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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3 users found this review helpful

Reviewer:

NICKIEM

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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33 users found this review helpful