![Golden, sweet, and delicate Homemade Ladyfingers.](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 1280 854"></svg>)
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Hi Bold Bakers!
Being a Bold Baker is about having a large toolbox 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 ladyfinger.
This sponge-like interior with a crisp exterior is what makes ladyfingers 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?
Ladyfingers 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?
Ladyfingers 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:
- The first part consists of beating egg yolks and sugar into a light and fluffy consistency, a feature that adds richness to your cookies.
- 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.
- Finally, sift your flour and a pinch of 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, and I love to use the leftovers for dishes like my 10 Minute Tiramisu and 10 Minute Berry Tiramisu, so do the same! Knowing how to make ladyfingers is such an important part of any baker’s 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:
Learn new skills and level up your baking in the Bold Baking Academy — now open for subscription, featuring the Bold Baking Concierge for direct access to Gemma & her team for all your baking help.
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)
- Pinch of salt if liked.
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, and a pinch of salt if liked, 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 cooling fully before storing in an airtight container. The ladyfinger will keep 3 days in an airtight container. They can also be frozen for up to 8 weeks.
Recipe Notes
This Recipe Made By Bold Bakers
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