Easy Ladyfingers Recipe

Introduction

Ladyfingers are light, airy sponge cookies that are perfect for desserts like tiramisu or enjoyed on their own with a cup of tea. This easy recipe guides you through making delicate, homemade ladyfingers with just a few simple ingredients.

Ingredients

• 3 eggs, separated
• 1/4 tsp salt
• 1/3 cup sugar
• 1/2 cup all-purpose flour
• 1 tsp baking powder

Instructions

1. Step 1: Separate the egg yolks and whites into different bowls. Beat the egg yolks until pale in color, about 5 minutes. Set aside.
2. Step 2: Beat the egg whites until soft peaks form. Add the sugar and salt, then continue beating until the mixture is glossy and thick.
3. Step 3: Gently fold the beaten egg whites into the yolks along with the baking powder and flour, using a spatula to keep the batter light and airy.
4. Step 4: Transfer the batter into a piping bag fitted with a large round nozzle tip. Pipe the batter onto a baking sheet in 3-inch strips, spacing them slightly apart.
5. Step 5: Bake in a preheated oven at 350°F (175°C) for 10 to 12 minutes, until the ladyfingers are lightly golden.
6. Step 6: Allow the cookies to cool completely before carefully removing them from the pan.

Tips & Variations

• For extra flavor, gently dust the ladyfingers with powdered sugar before baking.
• Use superfine sugar to help it dissolve more easily when beating the egg whites.
• If you don’t have a piping bag, you can use a resealable plastic bag with a corner snipped off.
• Make sure to fold the batter gently to maintain its airiness and light texture.

Storage

Store ladyfingers in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the freezer for up to 1 month. To reheat, let them come to room temperature naturally; avoid microwaving to maintain their crisp texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cake flour instead of all-purpose flour?

Yes, cake flour can be used and will create even lighter ladyfingers due to its lower protein content. Use the same quantity as the recipe calls for.

How do I know when the egg whites are beaten enough?

Soft peaks mean the egg whites stand up but slightly fold over when you lift the beaters. After adding sugar, beat until the mixture is glossy and holds stiff peaks, meaning the peaks stand straight up without collapsing.

Easy Ladyfingers Recipe

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★★★★★

4.4 from 649 reviews

A simple and classic recipe for homemade ladyfingers, light and airy sponge cookies perfect for desserts like tiramisu or enjoyed as a delicate snack. Made with just eggs, sugar, flour, and baking powder, these ladyfingers are easy to whip up quickly and bake to perfection.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: About 20 ladyfingers 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Egg Mixture

• 3 eggs, separated
• 1/4 tsp salt
• 1/3 cup sugar

Dry Ingredients

• 1/2 cup all-purpose flour
• 1 tsp baking powder

Instructions

1. Separate Eggs: Carefully separate the egg yolks and whites into two different bowls to prepare for beating.
2. Beat Egg Yolks: Beat the egg yolks until they become pale and creamy, which should take about 5 minutes. Set aside once done.
3. Beat Egg Whites: Beat the egg whites until soft peaks form. Then add the sugar and salt gradually and continue beating until the mixture turns glossy and thick.
4. Combine Mixtures: Gently fold the beaten egg whites into the yolks along with the baking powder and flour, using a spatula to preserve the airiness of the batter.
5. Pipe Batter: Transfer the batter into a piping bag fitted with a large round nozzle tip. Pipe the batter onto a baking sheet in 3-inch long strips.
6. Bake: Bake the piped ladyfingers in a preheated oven at 350°F (175°C) for 10-12 minutes until lightly golden and cooked through.
7. Cool: Allow the ladyfingers to cool completely on the pan before removing them to ensure they hold their shape.

Notes

• Ensure the egg whites are whipped properly for a light and airy texture.
• Use a gentle folding technique to keep the batter fluffy.
• Piping the batter makes uniform ladyfingers, but you may also use a spoon if a piping bag is not available.
• Cool completely before storing to maintain crispness.
• Store in an airtight container for up to 3 days.

Keywords: ladyfingers, sponge cookies, Italian dessert, tiramisu base, homemade ladyfingers, baking