The Easiest Homemade Ladyfingers
Save RecipeAdd Ladyfingers to your baking repertoire with my simple, 3-part ladyfinger recipe — these meringue cookies are ideal for tiramisu, trifles, and more.
How To Whip Egg Whites
Should Ladyfingers Be Soft Or Crunchy?
Other Than Tiramisu, What Are Ladyfingers Good For?
Can Ladyfingers Be Frozen?
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! 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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Add Ladyfingers to your baking repertoire with my simple, 3-part ladyfinger recipe — these meringue cookies are ideal for tiramisu, trifles, and more.
- 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
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.
Watch the Recipe Video!
If you want your ladyfingers to be egg-free, get my Egg-Free Ladyfingers recipe.
Meet Gemma
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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We made these for the tiramisu recipe. It was amazing. The first batch of lady fingers didn’t turn out because we piped them to thin.
Hi there, that happens to the best of us, no worries! I am delighted you like the tiramisu!
Oh my goodness! These were easy and taste amazing! I will never buy pre made in the store again! Can’t wait to make my tiramisu! Thank you!
YAY, great job! That was exactly what i was going for with this recipe. Enjoy them!
Thanx for your wonderful Lady Fingers recipe I tried it today as a gluten free version due to my severe allergies to wheat,( I used a purchased gluten substitution) they turned out as a light airy sponge finger. I am planning on using them to make the Berry Tiramisu for this Festive Holidays.
Hi Veronica,
Thank you so much for telling us about this, I am delighted to hear it. I will pass this on to Olivia, our alternative baker here at BBB, she will be interested, and so will other bold bakers, well done, I saw your photo,
Gemma 🙂
Hi Gemma, I have 20litree convection oven with circular tray. I would like to try this recipe with one egg. What is the sugar and flour quantity for one egg.? Please help
Hi there,
this is the recipe:
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
This is a math problem for you. If you want a good result you need to divide this recipe carefully by four. I am not sure how you will incorporate the extra egg white, but you may get away without it. This is going to be an experiment for you, I am not too sure if it will be too easy with such a small sample,
Gemma 🙂
Hi Gemma, Could you please explain how many egg yolks and how many egg whites you put in your recipe! Janet up above asked the same question. Is it 3 egg yolks and 4 egg whites. In your video you should show us how to separate the eggs,,,telling us how many egg yolks and egg whites. We are a little confused. Will be waiting for your reply, thanks Donna
Hi there, yes it is 3 eggy yolks and 3 egg whites! Great question, enjoy!
What size piping tip should I use?
I use a 1/2 inch round piping tip. Enjoy!
Hi Gemma
Would love to try out your recipe. Is it3 egg yolks and 4 whites and what point do we add vanilla?
Hi there, you can add in the vanilla after the egg yolks. Enjoy!
Gemma, great video. I have a question. So, we use 3 egg yolks and 4 egg whites? Or what do we do with the extra egg white?
I would suggest ticking with what the recipe calls for in terms of the eggs as this is what created the right texture.
The recipe calls for 3 large eggs and 1 egg white…this is why all the questions about the eggs….ive gotten great results from both 3 yolks and 3 whites as well as 3 yolks and 4 whites.