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Ladyfingers Recipe

Delicate, soft, and slightly crisp, these homemade ladyfingers are perfect for tiramisu, charlottes, or simply enjoying with a cup of coffee. An easy recipe to elevate your desserts!
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Ingredients Equipment Method

Ingredients
  

  • 3 large eggs separated (room temperature)
  • ½ cup granulated sugar divided
  • ½ teaspoon vanilla extract
  • ½ cup all-purpose flour sifted
  • ¼ teaspoon salt
  • Powdered sugar for dusting

Equipment

  • Electric mixer (hand or stand)
  • Large mixing bowls
  • Piping bag with a large round or star tip
  • Baking sheet
  • Parchment paper
  • Fine mesh sieve

Method
 

  1. Prepare the Baking Sheet and Oven
  2. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. If desired, draw lines on the parchment to guide the length of each ladyfinger (about 3-4 inches long).
  3. Beat the Egg Whites
  4. In a large bowl, beat the egg whites until they form soft peaks. Gradually add half of the sugar (¼ cup), continuing to beat until stiff, glossy peaks form. Set aside.
  5. Beat the Egg Yolks
  6. In a separate bowl, beat the egg yolks with the remaining ¼ cup of sugar and vanilla extract until pale and thick. This should take about 3-4 minutes, resulting in a ribbon-like texture.
  7. Fold Together
  8. Gently fold the egg whites into the egg yolk mixture in three additions, using a spatula to maintain as much volume as possible. Once combined, sift the flour and salt over the mixture and gently fold until just incorporated.
  9. Pipe the Ladyfingers
  10. Transfer the batter to a piping bag fitted with a large round or star tip. Pipe the batter into 3- to 4-inch lines on the parchment paper, leaving some space between each ladyfinger.
  11. Dust with Powdered Sugar
  12. Lightly dust the ladyfingers with powdered sugar using a fine mesh sieve. This will give them a slight crispness when baking.
  13. Bake
  14. Bake for 10-12 minutes, or until the ladyfingers are lightly golden around the edges and slightly firm. They should still have a bit of softness in the center.
  15. Cool and Serve or Store
  16. Let the ladyfingers cool on the baking sheet for a few minutes before transferring them to a wire rack. They can be used immediately in recipes or stored in an airtight container for up to 3 days.