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The Easiest Homemade Ladyfingers

4.45 from 109 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

4.45 from 109 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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Comments & Reviews

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Margaret
Guest
Margaret
4 months 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!

Suzi
Guest
Suzi
7 days ago

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

Beatrice
Guest
Beatrice
1 month ago

How bout coconut flour substitute instead? I tried making it but seems like the coconut flour dried everything out and it was crumbly.

SHARYN
Member
SHARYN
1 month ago

I have a question regarding store bought lady fingers and recipes.In dessert recipes, when do I use the hard lady fingers and when do I use the soft ones. Can I leave out your lady fingers to harden up?

Chris Hughes
Guest
Chris Hughes
2 months ago

Great recipe so easy and delicious

reankrisna
Member
reankrisna
2 months ago

Hi! I’ve made this earlier and found the taste is so similar with store bought. My only comparison is that the store bought is Oh so crunchy like a biscuit and this one is kindly soft but Crispy on the edges. I’m planning to make your tiramisu semifreddo that’s why I made your lady fingers recipe plus your mascarpone recipe which picture I already posted in the website also. Hope the tiramisu Will turn out good (the mascarpone was a little grainy).

kathy roose
Guest
2 months ago

Why does recipe say 1 egg white??

Member
Chaerannisa Akmelia
3 months ago

Hi, Gemma. This recipe is easy and tastes amazing. My grandma loves them so much she wants me to bake them again for our family get-together next week.

One thing, though, since the oven I have is very small, it took me about five times to finish baking the whole batch. I was thinking if maybe I can bake the whole batter in a pan to make a sponge cake layer for the tiramisu. And if I can, how long should I bake it?

Thanks beforehand, Gemma.

Joni
Guest
Joni
4 months ago

I made these using Almond flour & a sugar substitute (we are a gluten-free and sugar-free home) and they tasted fine and they got golden brown, however, not crispy. I will keep working with the recipe until I fine-tune it to make it gluten-free and crispy. I have only been cooking/baking gluten-free for about 6 months so I am still learning. I will say, I laughed as I pipe out the fingers, because I need a lot more practice in pipping for sure.

Kelly Leong
Guest
Kelly Leong
5 months ago

Hi Gemma, can I substitute the white sugar for brown? Thank you in advance !

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 a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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