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!

Was this review helpful? [ YES ]
598 users found this review helpful

Reviewer:

ELPARSONS

Cooking Level: Intermediate

Home Town: Montgomery, Alabama, USA

Living In: Atlanta, Georgia, USA

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.

Was this review helpful? [ YES ]
475 users found this review helpful

Reviewer:

Liz McCleoud

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.

Was this review helpful? [ YES ]
263 users found this review helpful

Reviewer:

EAVENGER

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.

Was this review helpful? [ YES ]
124 users found this review helpful

Reviewer:

Suzy

Cooking Level: Expert

Home Town: Northridge, California, USA

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!

Was this review helpful? [ YES ]
72 users found this review helpful

Reviewer:

Mariluh

Cooking Level: Intermediate

Living In: Ponce, Ponce, Puerto Rico

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.

Was this review helpful? [ YES ]
59 users found this review helpful

Reviewer:

CRAIG

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~~~

Was this review helpful? [ YES ]
40 users found this review helpful

Reviewer:

DIVIANA

Cooking Level: Expert

Home Town: Livermore, California, USA

Living In: Tracy, California, USA

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.

Was this review helpful? [ YES ]
36 users found this review helpful

Reviewer:

STEPHANY BROWN

Cooking Level: Professional

Home Town: Dallas, Texas, USA

Living In: Mesquite, Texas, USA

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!

Was this review helpful? [ YES ]
33 users found this review helpful