Homemade Ladyfingers Recipe (How to Make Ladyfingers)
Add Ladyfingers to your baking repertoire with my simple, 3-part ladyfinger recipe — these meringue cookies are ideal for tiramisu, trifles, and more.
Prep: 25min
Total: 40min
Yield: 30
Ingredients:
- 3 large egg yolks, (room temperature )
- ½ cup (4 oz/115 g) granulated sugar, (divided)
- ½ teaspoon vanilla extract
- 4 large egg white, (room temperature)
- 1 cup (5 oz/142 g) all-purpose flour
- powdered sugar (for dusting (optional))
Instruction:
- Preheat the oven to 350°F (180°C) convection (fan assist*). Fit a large piping bag with a medium round nozzle. Set aside.
- On 2 pieces of parchment, draw 3 ½-inch long lines about 1 inch apart. This will help you pipe straight lady fingers. Place on 2 baking sheet pans.
- Using a stand mixer (or electric hand mixer) with a whisk attachment whip the egg yolks with ¼ cup (2 oz/58 g) sugar on high speed until pale and fluffy, about 3 minutes. Then beat in the vanilla.
- Using the stand mixer (or electric hand mixer) again, whip the egg whites on high speed until soft peaks (which barely hold their shape and flop over immediately when the beaters are lifted), about 2 minutes.
- Add the remaining ¼ cup (2 oz/58 g) sugar, a tablespoon at a time. Continue to whip until the whites hold stiff peaks (which stand straight up when the beaters are lifted and the meringue does not fall off the bowl when upside down).
- Using a large metal spoon, gently fold in the whipped whites to the yolk mixture, 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 preferred) over the batter. Continue to gently fold until all of the flour is incorporated.
- Fill the piping bag with the batter and pipe the batter onto the lines on the trays.
- 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.
Ladyfingers (Savoiardi)
This recipe for ladyfingers (also known as Savoiardi) is so simple and fast and easily made with ingredients you probably already have! Recipe includes a how-to video!
Prep: 20min
Total: 37min
Yield: 50
Serving Size: 1 ladyfinger
Nutrition Facts: servingSize 1 ladyfinger, calories 38 kcal, Carbohydrate 7 g, Protein 1 g, Fat 1 g, Saturated Fat 1 g, Trans Fat 1 g, Cholesterol 20 mg, Sodium 31 mg, Fiber 1 g, Sugar 4 g
Ingredients:
- 6 large eggs (yolks and whites separated (room temperature preferred))
- 1 cup granulated sugar (divided (200g))
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 ½ cups all-purpose flour ((187g))
- 2 Tablespoons cornstarch
- additional granulated sugar (for sprinkling over cookies, optional)
Instruction:
- Preheat oven to 350F (175C). Place egg whites in a large, completely clean, dry, and grease-free bowl. Use an electric mixer (or stand mixer) to beat until you have soft peaks¹.
- Continue to stir on medium-speed and gradually (1 Tablespoon at a time) add half (½ cup/100g) of the granulated sugar. Continue to beat until you achieve stiff peaks². Set aside.
- In a separate bowl combine egg yolks, remaining sugar, vanilla extract, and salt. Beat on medium/high speed until lightened and color and slightly thickened (this will take several minutes and the mixture will slightly increase in volume).
- Gently pour the yolk mixture over the egg whites. Sift flour and cornstarch over the mixture and use a spatula to gently fold everything together until completely combined (take care to mix carefully and do not use an electric mixer for this step, you don’t want to deflate your egg whites).
- Transfer batter to a pastry bag fitted with a ½” piping tip (I use a Wilton 1A, you could also use a disposable piping bag with the end snipped off for an opening that is ½” wide).
- Pipe batter into 4” (10cm) lines, leaving 2” (5cm) of space between cookies.
- Sprinkle additional granulated sugar evenly over cookies if desired (alternatively you can dust them with powdered sugar after baking and cooling) then transfer to 350F (175C) oven and bake 15-18 minutes or until cookies are slightly golden.
- Allow to cool at least 10 minutes on baking sheet before transferring to wire rack to cool completely.
- If using for Tiramisu, let them sit, uncovered at room temperature overnight before using. Otherwise, store in an airtight container for 2-3 days.
Ladyfingers
Made with a few simple ingredients, it is so easy to make Ladyfingers at home! Light, fluffy, and soft, these cookies are perfect for any occasion.
Prep: 20min
Total: 32min
Yield: 30
Serving Size: 1 serving
Nutrition Facts: calories 43 kcal, Carbohydrate 8 g, Protein 1 g, Fat 1 g, Saturated Fat 0.2 g, Trans Fat 0.002 g, Cholesterol 19 mg, Sodium 27 mg, Fiber 0.1 g, Sugar 5 g, unSaturated Fat 0.3 g, servingSize 1 serving
Ingredients:
- 3 large eggs (separated)
- ½ cup granulated sugar (divided (100g))
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup all-purpose flour ((120g))
- 5 teaspoons cornstarch
- powdered sugar (for dusting)
Instruction:
- Preheat the oven to 350F. Line two large baking sheets with parchment paper. Place a large round piping tip in a large piping bag.
- Place the egg yolks, ¼ cup sugar, vanilla, and salt in a large mixing bowl. Beat on medium speed until pale and fluffy.
- Place the egg whites in a separate bowl. Using clean beaters, beat on high speed until soft peaks form. While beating, add in the remaining ¼ cup sugar a spoonful at a time. Beat until the egg whites are thick and glossy, about 2 more minutes.
- Beat the egg yolk mixture again just to remix, then fold the egg whites into the egg yolks in batches until well combined. Sift the flour and cornstarch into the egg mixture and fold until no dry streaks remain. (If the batter is a little lumpy, that’s okay. Don’t over-mix the batter.) Transfer the batter to the prepared piping bag.
- Pipe the batter into 4-inch long logs (about 1-inch wide) on the baking sheet, spacing them about 2 inches apart. Dust one sheet generously with powdered sugar.
- Bake the dusted sheet for 12 to 15 minutes or until lightly golden and firm to the touch. Let cool completely on the baking sheet. Dust the remaining baking sheet with powdered sugar and bake again as directed. Use or store immediately after they cool, as they will soften the longer they are exposed to air. Ladyfingers can be stored in an airtight container at room temperature for up to 2 weeks.
Easy Lady Fingers Recipe
FAQ
What can I substitute for ladyfingers in tiramisu?
Savoiardi or ladyfinger cookies are a star ingredient of tiramisu dessert. Still, you can replace them with Pavesini biscuits, numerous biscotti such as cocoa or wholemeal cookies, Oro Saiwa, Pan di Stelle, Margherite or amaretti cookies, sponge cake, pandoro, panettone, and madeleines.
What is ladyfingers for tiramisu?
Ladyfingers (also known as “savoiardi” or “sponge fingers”) are simple sponge cookies that are often used to make Tiramisu! These versatile finger-shaped cookies are great for soaking up the flavors of whatever sweet treat you add them to.
What are the best ladyfingers for tiramisu?
Only use Crunchy SAVOIARDI (ITALIAN LADYFINGERS) Cake style ladyfingers will get too soft. Allow Tiramisu to set up for at least 6 hours before serving. Overnite is best.
What are ladyfingers called in the UK?
Ladyfingers, or in British English sponge fingers (sometimes known by the Italian name savoiardi [savoˈjardi] or by the French name boudoirs [budwaʁ]), are low-density, dry, egg-based, sweet sponge cake biscuits roughly shaped like large fingers.
How do you keep ladyfingers from getting soggy?
Moist ladyfingers will soak up too much liquid and the tiramisù will be mushy. To dry them out, arrange them on a baking sheet and place in a 250°F oven for about 20 minutes, until brittle, flipping each one over halfway through.
