Learn how to make ladyfingers and you’ll never go back to store to buy again! Delicately light and airy, homemade ladyfingers are delicious!
We can all agree that there are certain baked goods that are rather intimidating to attempt to make yourself. Some of the recipes that I once thought to be just too complicated for a home baker like myself are ladyfingers. Making your own ladyfingers is actually quite simple. The process is simple and fun too. And trust me, the, freshly baked ladyfingers taste so much better than the packed.
We can all agree that there are certain baked goods that are rather intimidating to attempt to make yourself. Some of the recipes that I once thought to be just too complicated for a home baker like myself are ladyfingers. Making your own ladyfingers is actually quite simple. The process is simple and fun too. And trust me, the, freshly baked ladyfingers taste so much better than the packed.
WHAT ARE LADYFINGERS?
Ladyfingers are piped sponge cakes, most commonly used to make layered desserts such as trifles and of course, the most popular layered dessert of all, tiramisu.
We all know the classic Italian version of tiramisu that is made by soaking ladyfingers in espresso, then layering them with mascarpone and dusting with cocoa powder. However, you can make different variations of tiramisu using other ingredients.
We all know the classic Italian version of tiramisu that is made by soaking ladyfingers in espresso, then layering them with mascarpone and dusting with cocoa powder. However, you can make different variations of tiramisu using other ingredients.
TIPS FOR MAKING LADYFINGERS?
- Allow your eggs to come to room temperature before using. Warmer egg whites whip quicker than cold, so you won’t have to work for long to form the meringue.
- Dusting the ladyfingers with powdered sugar before baking helps them rise and achieve that perfectly light and airy status.
- Use these disposable pastry bags with this pastry tip to perfectly uniform ladyfingers that are just the right size.
- The flour needs to be sifted and then gently folded into the batter. Another little secret about this crispy lady fingers recipe is how careful you bake them: no cold air is to enter the oven when baking so please do your best and refrain from taking a peek while this awesomeness bakes in the oven.
- A little side note: when they’re fresh out of the oven, these cookies are quite delicate on the inside and just a little crisp on the outside. While you leave them to cool completely they’ll firm up and get crispier and spongy on the inside!
CAN YOU FREEZE LADYFINGERS?
You can store your homemade ladyfingers in the freezer and then defrost before using. Simply place the ladyfingers between layers of wax paper inside a freezer-safe plastic bag. Frozen ladyfingers will keep for up to 1 month.
The sponge interior and the crisp exterior is what makes this lady finger cookies recipe so special and so easy to achieve! All you need to do is beat the egg whites until stiff peaks form and the egg yolks until pale and fluffy.
The sponge interior and the crisp exterior is what makes this lady finger cookies recipe so special and so easy to achieve! All you need to do is beat the egg whites until stiff peaks form and the egg yolks until pale and fluffy.
- Course: Dessert
- Cuisine: Italian
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 18 Cookies
INGREDIENTS:
MAKES 18- 90g/3½oz/¾ cup plain (all-purpose) flour
- Pinch of salt
- 4 eggs, separated
- 115g/4oz/generous ½ cup granulated sugar
- 2.5ml/½ tablespoon vanilla extract
- Icing (confectioners') sugar, for sprinkling
STEPS:
- Preheat the oven to 150°C/300°F. Grease two baking sheets, then coat lightly with flour, and shake off the excess.
- Sift the flour and salt together twice in a bowl.
- With an electric mixer beat the egg yolks with half the sugar until thick enough to leave a ribbon trail when the beaters are lifted.
- In another bowl, beat the egg whites until stiff. Beat in the remaining sugar until glossy.
- Sift the flour over the yolks and spoon a large dollop of egg whites over the flour. Carefully fold in with a large metal spoon, adding the vanilla extract. Gently fold in the remaining whites.
- Spoon the mixture into a piping (pastry) bag fitted with a large plain nozzle. Pipe 10cm/4in long lines on the prepared baking sheets about 2.5cm/1in apart. Sift over a layer of icing sugar. Turn the sheet upside down to dislodge any excess sugar.
- Bake for about 20 minutes until crusty on the outside but soft in the centre. Cool slightly on the baking sheets before transferring to a wire rack to cool completely.
COOK'S TIP
To make the biscuits all the same length, mark parallel lines 10cm/4in apart on the greased baking sheets.