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The Easiest Homemade Ladyfingers

4.61 from 278 votes
Add Ladyfingers to your baking repertoire with my simple, 3-part ladyfinger recipe — these meringue cookies are ideal for tiramisu, trifles, and more.
Golden, sweet, and delicate Homemade Ladyfingers.

Hi Bold Bakers!

Being a Bold Baker is about having a large tool box of skills, and simple recipes up your sleeve, giving you the confidence to bake anywhere, anytime. While we might all be tempted at times to try complete and extravagant recipes, all you really need to make the best desserts are the basics.
Knowing how to make Homemade Ladyfingers is a key building block for everything from my 10-Minute Berry Tiramisu and my favorite 10-minute Tiramisu. While you might think this Italian staple can only be bought at the store, they are so easy to make at home and of course the result is incomparable.

How To Whip Egg Whites

The process of making ladyfingers is that of adding air into eggs. The eggs in this recipe are separated, then both the yolks and the whites of the eggs are whipped up with sugar. So, the secret ingredient in a homemade ladyfinger is air!
By giving the egg whites a good whip with a stand mixer on high, you will reach “stiff peaks” or a sturdy meringue-like base. As for the egg yolks, you want to do the same, but this can be done by hand, creating pale yellow and fluffy egg yolks. Homemade ladyfingers depend on this step to create a super light and spongy lady finger. This sponge like interior with crisp exterior is what makes lady fingers so unique.

Should Ladyfingers Be Soft Or Crunchy?

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You might be wondering what the right texture is for a ladyfinger. Well, the truth is, when they’re freshly baked they are actually quite soft and sponge-like in the center and a little crisp on the outside. Being so delicate, though, they firm up in a really short time if left out in the air. It’s when they are slightly stale that they are actually great for soaking up all kinds of flavors and being added to trifles or tiramisu.

Other Than Tiramisu, What Are Ladyfingers Good For?

Lady fingers really are most commonly used for tiramisu, but they also work well in any trifle recipe instead of cake or Swiss roll. And don’t forget, they can simply be the perfect accompaniment to a cup of coffee in the afternoon.

Can Ladyfingers Be Frozen?

Lady fingers can be frozen. I suggest you wrap them up and either vacuum seal them or store them in an airtight container. To use from frozen, just defrost at room temperature for 30 minutes. From there just use these ladyfingers as normal.

How to Make Ladyfingers

My recipe for Homemade Ladyfinger cookies may seem complex but can be broken down into three simple parts:

  1. The first part consists of beating egg yolks and sugar into a light and fluffy consistency, a feature that adds richness to your cookies.
  2. The second part of making Homemade Ladyfingers is to beat your egg whites and sugar into stiff and shiny peaks that will be folded into your yolk mixture from Part 1. Beating your egg whites with sugar will add tons of body and texture to your mixture and give it a light, cake-like texture.
  3. Finally, sift your flour and salt into your mixture and gently fold so that your batter can be transformed into a shapely and structured cookie.

Desserts that Use Ladyfingers

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I always have ladyfingers on hand! I love to use the leftovers for dishes like my 10 Minute Tiramisu and 10 Minute Berry Tiramisu, and highly encourage you to do the same! Knowing how to make lady fingers is such an important part of any bakers repertoire. I can’t wait for you Bold Bakers to master this versatile cookie!

Can Ladyfingers Be Egg Free?

I’m glad you asked! Of course they can — but it isn’t as easy as substituting the eggs for something else. It’s a whole different recipe. Get the recipe for Egg-Free Ladyfingers.

Use my ladyfingers in these desserts:

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Homemade Ladyfingers

4.61 from 278 votes
Add Ladyfingers to your baking repertoire with my simple, 3-part ladyfinger recipe — these meringue cookies are ideal for tiramisu, trifles, and more.
Author: Gemma Stafford
Servings: 30 cookies
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Add Ladyfingers to your baking repertoire with my simple, 3-part ladyfinger recipe — these meringue cookies are ideal for tiramisu, trifles, and more.
Author: Gemma Stafford
Servings: 30 cookies

Ingredients

  • 3 large eggs & 1 egg white* , room temperature
  • 1/2 cup (4oz/115g) sugar, divided
  • 1/2 teaspoon vanilla
  • 1 cup (5oz/142g) all-purpose flour
  • powdered sugar for dusting , optional

Instructions

  • Preheat the oven to 375°F (190°C) then line 2 cookie sheets with parchment paper, set aside.
  • Separate the eggs, placing the yolks in a large bowl and the whites in a stand mixer fitted with a whisk attachment.
  • Using a large whisk or hand mixer, whip the egg yolks with 1/4 cup of the sugar, until pale and fluffy, then beat in the vanilla. Set aside.
  • Whip the egg whites on medium-high speed, until fluffy. Once light and fluffy add the other 1/4 cup of the sugar in a slow and steady stream while whipping. Continue to whip until the whites hold stiff peaks.
  • Using a large metal spoon, gently fold in the whipped whites, taking care not to deflate all of the air you have incorporated.
  • Once the egg white mixture and yolk mixture are almost combined sift the flour over the batter.
  • Continue to gently fold until all of the flour is incorporated.
  • Fill a large piping bag with the batter and pipe the batter in 3 1/2 inch long lines about 1 inch apart.
  • Bake for 14-15 minutes, or until just beginning to turn golden around the edges.
  • Allow to cool fully before storing in an airtight container. The lady finger will keep 3 days in an airtight container. They can also be frozen for up to 8 weeks. 

Recipe Notes

If you want your ladyfingers to be egg-free, get my Egg-Free Ladyfingers recipe.

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Margaret
Margaret
1 year ago

PERFECT! My ladyfingers came out awesome for my tiramisu that I am making right now. To everyone having problems: I can almost guarantee you are not whipping your whites enough or that you are over folding them! Whip them to the point when you lift up your whisk that the egg white tip stands straight up and doesn’t fold over (like Dairy Queen ice cream cones lol). When you mix into your yolks, like Gemma said it’s okay if it’s streaky! You don’t wanna overmjx when you put your four in. Undermix. Thanks!

cindy cowell
cindy cowell
8 months ago

This is a true story. My sister had a double mastectomy yesterday. My niece, her only child, is 15 and loves to bake. Tiramisu has been on her bucket list, so I thought a long afternoon waiting was the perfect day to try it. Our small town does not sell lady fingers, so we used the homemade lady fingers with egg recipe. With a little help separating the eggs, my niece handled the steps herself with my support. We were blown away. The lady fingers were easy to make, beautiful and DELICIOUS! It made for a perfect outcome of the… Read more »

Maddy
Maddy
9 months ago

Hi expert bakers, please guide me how many egg yorks and how many egg whotes are there in total in this recipe? As far as i understand 3 yorks and 4 whites? M i right? Im confused

meowingbird
3 months ago

I do not read the ingredients properly so I thought it’s 3 yolks and 1 white and bake the ladyfinger without knowing. I only found out after the baking is done. Luckily it still baked well and when I try it, it tastes awesome. Thank you for the recipe 😊😊

Suzi
Suzi
9 months ago

I am shocked by how easy and VASTLY superior these are to store bought. There is no comparison!!

Humaira
Humaira
4 months ago

I made these today because I found it impossible to find them at a store! I decided to make it a day before making my tiramisu (I’m attempting tomorrow) so that they could hopefully get harder which was recommended. Had no idea how it would turn out as I’ve never even had lady fingers before let alone make them. The instructions were easy and clear so that was helpful. Mine only took 5 mins in the oven which I was shocked about but glad I kept checking them. They’re defiantly very soft which isn’t what I was expecting but hey,… Read more »

Laura
Laura
4 months ago

Is it possible to spread the batter onto a jelly roll sheet and cut them after baking & cooled? If so, is the cooling time the same?

Lydia
Lydia
6 months ago

Came out perfect! Forgot to buy ladyfingers for a tiramisu, so attempted these instead of running back out. Almost had to make a second batch because I couldn’t stop munching on them!

7 months ago

My husband forgot to buy these whilst out shopping so I decided to make them instead. I didn’t read the recipe properly and threw the sugar in with the egg whites before starting to whisk- but luckily it still worked. They are cooked and look great. They’ll go in a tiramisu later today.

eko nurianto
eko nurianto
7 months ago

Thank you chef, nice to know you, your blog is helpfully for me

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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