Go Back
–+ servings
lady fingers on a plate
Print

Homemade Ladyfingers

These are easiest and softest homemade ladyfingers you can make from scratch. They will soak up a lot of moisture, and they are perfect to dip in your coffee or add into your next dessert.
Course Dessert
Cuisine French
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 24 cookies
Calories 86kcal
Author Elizabeth Marek

Equipment

  • 1 Piping Bag
  • 1 Sifter
  • 1 Round Piping Tip

Ingredients

  • 7 Large Eggs (Separate the yolks and whites)
  • 6 ounces Granulated Sugar (Separate 1 ounce of the sugar)
  • 7 ounces All Purpose Flour
  • ¼ teaspoon Salt
  • 2 teaspoons Vanilla Extract
  • 1.5 ounces Powdered Sugar (Used for dusting)
US Customary - Metric

Instructions

  • Preheat your oven to 350ºF.
  • Place your egg yolks into the bowl of a stand mixer with the whisk attachment. Turn the mixer on low and sprinkle in your 1 ounce measurement of sugar.
  • Once it's combined, increase the speed to medium high and whip until the mixture triples in volume, is pale in color and forms a thick ribbon on the surface of the batter when you drizzle it onto itself. This will take about 3-4 minutes.
  • Combine your flour and salt together in a separate bowl.
  • Sift half of the flour mixture over the egg mixture and gently fold it using a spatula.
  • Once it's incorporated, sift in the second half of the flour and continue folding until everything is combined. Set aside.
  • In a separate mixer bowl, add in your egg whites with your whisk attachment.
  • While mixing on medium speed, sprinkle in the second measurement of sugar, then increase the speed to medium high. Continue whipping until you reach medium-stiff peaks.
  •  Fold ⅓ of the meringue into the egg yolk mixture using a spatula to lighten its density. This might take a few minutes to work all the meringue in but just keep folding. 
  • Then add in the rest of your meringue and continue folding carefully until it's homogeneous. Be careful not to over mix because you will knock out the air inside your batter and your lady fingers will not rise well.
  • Place your printed templates under parchment paper on 2 sheet pans (one for rounds and one for fingers) 
  • Fit a large piping bag fitted with an 806 piping tip then fill it with the batter. ( If you don't have a piping tip you can just cut a decent sized hole in the piping bag).
  • Pipe the batter on top of the circle template while holding the tip about ½ away from the pan so that the batter is not too thick. Stop piping about ¼” away from the outline of the circle because the batter will spread.
  • Place your 8.5”x11” sheet of paper on top of the baking sheet and place some parchment on top. Pipe your batter in 8” long lines, leaving about ⅛” of space in between each line. You will have leftover batter, I suggest piping extra cookies or another tray of lady fingers as a backup just in case you have gaps (like I did).
  • Sift an even layer of powdered sugar over all of the lady fingers and let it soak in for about 2 minutes.
  • Without the powdered sugar the fingers don’t rise as much. Place the tray in a 350” oven for 15-18 minutes. Rotate the tray halfway through baking to ensure even browning. 
  • Remove the ladyfingers from the oven and let them cool.  Once they have cooled gently remove them from the parchment paper to avoid them sticking and tearing later. 

Video

Notes

Important Things To Note Before You Start
  1. The best investment you can make when you’re getting started with baking is a digital kitchen scale! Weighing your ingredients will help you avoid cake failure. Using a kitchen scale for baking is super easy and gives you the best results every single time. 
  2. Practice Mise en Place (everything in its place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.
  3. Make sure your ingredients (e.g. butter, eggs, milk) are at room temperature or a little warm. Why? Because we want to create an emulsion and allow the ingredients to fully mix together. 
  4. Make sure to dust a generous amount of powder sugar on top of the ladyfingers before and after baking. This helps them puff up nicely. 
  5. When piping the ladyfingers on the baking tray, pinch the end of the piping bag when finishing because the batter tends to be runny.

Nutrition

Serving: 1cookie | Calories: 86kcal | Carbohydrates: 15g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 45mg | Potassium: 30mg | Fiber: 1g | Sugar: 9g | Vitamin A: 79IU | Calcium: 10mg | Iron: 1mg