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Golden, sweet, and delicate Homemade Ladyfingers.

The Easiest Homemade Ladyfingers

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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.


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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4.38 from 70 votes
Golden, sweet, and delicate Homemade Ladyfingers.
Homemade Ladyfingers
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.

Course: Dessert
Cuisine: American
Servings: 30 cookies
Author: Gemma Stafford
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
  1. Preheat the oven to 375°F (190°C) then line 2 cookie sheets with parchment paper, set aside.

  2. Separate the eggs, placing the yolks in a large bowl and the whites in a stand mixer fitted with a whisk attachment.
  3. 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.
  4. 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.
  5. Using a large metal spoon, gently fold in the whipped whites, taking care not to deflate all of the air you have incorporated.
  6. Once the egg white mixture and yolk mixture are almost combined sift the flour over the batter.

  7. Continue to gently fold until all of the flour is incorporated.
  8. Fill a large piping bag with the batter and pipe the batter in 3 1/2 inch long lines about 1 inch apart.
  9. Bake for 14-15 minutes, or until just beginning to turn golden around the edges.

  10. 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!

Recipe Notes

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

 

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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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125 Comments

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  1. Nannu on March 8, 2019 at 6:27 am

    Hello I love you recipes. I want to make the lady fingers but I can’t see the measurements of the ingredients. Only the steps to making them. Where can I see the measurements or quantities?

    • Gemma Stafford on March 9, 2019 at 6:40 am

      Hi,

      the written recipe can be found just above where you left your comment. It’s almost to the bottom of the page. Scroll past the pictures in the post and then you will find it.

      Best,
      Gemma.

  2. Stephanie on March 6, 2019 at 12:11 am

    Gemma. Wow. All of your recipes are FANTASTIC. MY KIDS LOVED these little treats! My family loves your carrot cake recipe! Your expertise shows in all your recipes. Thanks so much sharing your love of bak8ng with us! I have learned so much from yo7 just wanted to say thanks!

    • Gemma Stafford on March 7, 2019 at 4:39 am

      Stephannie, I am always open for thank you, and I am always happy to know that you bold bakers are happy too.
      I really appreciate all of the great input here at BBB, it is encouraging for me, keeps me going <3
      Gemma 🙂

  3. Shyam on February 22, 2019 at 10:07 pm

    Hi Gemma

    Can u please help me with a Eggless recipe for this. I don’t use Egg at home

    Regards
    Shyam

  4. Wendy Hengen on January 26, 2019 at 9:20 pm

    Has anyone substituted almond flour for all purpose and how did they turn out??

    • Gemma Stafford on January 27, 2019 at 2:32 am

      Hi Wendy,
      That would be a different thing, more like a frangipan, delicious, but a lot heavier than ladyfingers.
      The recipe would look like this:
      225g/8oz caster sugar
      5 free-range eggs
      225g/8oz ground almonds
      Divide it down if you need to.
      What may be better would be a mix of ground almonds/almond flour, and something to lighten it. The flour mix in this recipe (https://www.biggerbolderbaking.com/gluten-free-flatbread-3-ingredient/) may work for you, or you could try 1/2 almond flour and 1/2 all purpose gluten free flour.
      I hope this helps, we need to experiment with this one!
      Gemma 🙂

  5. Duncanst on January 2, 2019 at 6:45 pm

    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.

    • Gemma Stafford on January 3, 2019 at 4:56 pm

      Hi there, that happens to the best of us, no worries! I am delighted you like the tiramisu!

  6. Jill on December 22, 2018 at 6:35 am

    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!

    • Gemma Stafford on December 22, 2018 at 5:46 pm

      YAY, great job! That was exactly what i was going for with this recipe. Enjoy them!

  7. Veronica Stephens on December 20, 2018 at 1:00 am

    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.

    • Gemma Stafford on December 20, 2018 at 2:28 am

      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 🙂

  8. Benit Amala on December 14, 2018 at 2:44 am

    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

    • Gemma Stafford on December 14, 2018 at 7:41 am

      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 🙂

  9. Donna Smith on December 11, 2018 at 7:08 am

    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

    • Gemma Stafford on December 11, 2018 at 5:23 pm

      Hi there, yes it is 3 eggy yolks and 3 egg whites! Great question, enjoy!

  10. Rebecca on December 7, 2018 at 4:34 am

    What size piping tip should I use?

    • Gemma Stafford on December 7, 2018 at 4:54 pm

      I use a 1/2 inch round piping tip. Enjoy!

  11. Janet on December 6, 2018 at 11:16 am

    Hi Gemma
    Would love to try out your recipe. Is it3 egg yolks and 4 whites and what point do we add vanilla?

    • Gemma Stafford on December 6, 2018 at 11:45 am

      Hi there, you can add in the vanilla after the egg yolks. Enjoy!

  12. Stefanie Wright on November 28, 2018 at 9:39 am

    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?

    • Gemma Stafford on November 30, 2018 at 10:40 am

      I would suggest ticking with what the recipe calls for in terms of the eggs as this is what created the right texture.

      • Gena O Chaffin on December 18, 2018 at 9:57 am

        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.

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