Description
Discover how to make light, airy homemade ladyfingers from scratch. Perfect for tiramisu, trifles, or enjoying with coffee!
Ingredients
- Large eggs, separated, 4
- Granulated sugar, ⅔ cup (134 g)
- Vanilla extract, ½ teaspoon
- All-purpose flour, 1 cup (120 g), spooned and leveled
- Baking powder, ½ teaspoon
- Cornstarch, 2 tablespoons
- Powdered sugar, for dusting
Instructions
- Preheat and prep: Start by positioning a rack in the center of your oven and preheating to 400°F (205°C). Line two baking sheets with parchment paper and prepare your piping bag with a 1/2-inch round tip. Getting this ready first will save you from scrambling with batter-covered hands later.
- Whip the egg whites: In a large bowl, place your egg whites and beat on high speed until soft peaks form. You’ll know you’re there when the whites are still slightly glossy but hold their shape when you lift the whisk. Then, sprinkle in 2 tablespoons of granulated sugar and continue beating until the peaks are stiff and glossy. This step is key – too little whipping, and your ladyfingers will be flat; too much, and they’ll be crumbly.
- Beat the egg yolks: In a separate bowl, beat the egg yolks with the remaining granulated sugar and vanilla extract on medium-high speed until thick and pale, about 2 minutes. You want the mixture to be almost creamy. This creates a rich base for the cookies.
- Combine the mixtures: Using a rubber spatula, gently fold half of the egg whites into the egg yolk mixture. Sift in the flour, cornstarch, and baking powder, and fold to combine. Finally, add the remaining egg whites and fold until just combined. Try not to overmix here – it’s okay if there are a few streaks left. Over-mixing can deflate the batter and make the ladyfingers too dense.
- Pipe the ladyfingers: Transfer your batter into the prepared pastry bag and pipe 3-inch “fingers” onto the baking sheets, leaving about 2 inches between each one. Aim for even rows, but don’t stress if they’re not perfect (they’ll still taste amazing).
- Dust and bake: Dust the tops with powdered sugar – this will give them that beautiful, crackly top. Bake in your preheated oven for 12-15 minutes, or until the ladyfingers are firm to the touch and just lightly golden. Let them cool completely on the baking sheet before transferring to a wire rack. Repeat the process if you have more batter.
Notes
Homemade ladyfingers are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, they freeze beautifully – just layer them with parchment paper in an airtight container and freeze for up to 2 months. To thaw, simply leave them at room temperature for 15-20 minutes. If you want to revive their crispness, pop them in a 300°F oven for 5-7 minutes.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Dessert