Add Ladyfingers to your baking repertoire with my simple, 3-part lady finger recipe – these meringue cookies are ideal for tiramisu, trifles, and more.
Hi Bold Bakers!
One of the most important parts about baking with confidence, or Bold Baking, is mastering the classics. As far as cookies go, there is nothing more classic in my opinion than a Ladyfinger! Ladyfingers, named after their long, thin and finger-like shape are a staple Italian Cookie. These light-as-air sweet cookies are meringue-based and are usually enjoyed with afternoon tea or morning coffee. Because they are so delicate, these cookies can go stale. Leveraging this characteristic is where Italians really struck gold as ladyfingers are delicious in desserts such as Tiramisu and other trifle-like desserts.
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 salt into your mixture and gently fold so that your batter can be transformed into a shapely and structured cookie.
Desserts that Use Ladyfingers
I always have ladyfingers on hand as they are the most impressive little treat. 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!
Use my ladyfingers in these desserts:
- 3 large eggs & 1 egg white , room temperature
- 1/2 cup (4oz/120g) sugar, divided
- 1/2 teaspoon vanilla
- 1 cup (5oz/150g) all-purpose flour
- 1/4 teaspoon salt
- powdered sugar for dusting , optional
Preheat the oven to 375oF (180oC) then butter and line a cookie sheet 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 salt 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 16 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.
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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