Homemade Ladyfingers Cookies

Why You’ll Love This Recipe

These Ladyfingers cookies are the perfect balance of light and delicate with just the right amount of sweetness. Their airy texture makes them ideal for desserts like tiramisu, but they also stand out on their own, dusted with a bit of powdered sugar. Not only are they incredibly versatile, but they are also surprisingly easy to make. The fun of piping the dough into elegant finger shapes makes the baking process even more enjoyable. Whether you’re a seasoned baker or a beginner, this recipe is sure to impress with its simplicity and delicious results.

Ingredients

• 4 large eggs, separated
• ⅔ cup granulated sugar, divided
• 1 tsp vanilla extract
• ¾ cup all-purpose flour
• 2 tbsp cornstarch
• ¼ tsp salt
• Powdered sugar, for dusting

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large bowl, beat the egg yolks with half of the sugar and vanilla extract until the mixture is thick and pale.
3. In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form.
4. Gently fold the beaten egg whites into the egg yolk mixture, being careful not to deflate the batter.
5. Sift together the flour, cornstarch, and salt. Gradually fold this dry mixture into the egg mixture, ensuring a smooth batter without deflating the air.
6. Transfer the batter into a piping bag fitted with a round tip. Pipe 4-inch long strips onto the prepared baking sheets, leaving space between each one.
7. Lightly dust the tops of the piped cookies with powdered sugar.
8. Bake for 10-12 minutes, or until the cookies are lightly golden and firm to the touch.
9. Allow the cookies to cool on the baking sheet before transferring them to a wire rack to cool completely.

Servings and Timing

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Servings: 24 cookies

Variations

• Flavored Ladyfingers: Add a touch of citrus zest or a splash of almond extract to the batter for a subtle flavor twist.
• Chocolate Drizzle: After baking, drizzle melted chocolate over the cooled ladyfingers for an indulgent treat.
• Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.

Storage/Reheating

• Storage: Store the ladyfingers in an airtight container at room temperature for up to 1 week.
• Freezing: These cookies freeze well. Place them in a single layer in a freezer-safe container, and they’ll stay fresh for up to 2 months. Thaw at room temperature before using.

FAQs

Can I make the ladyfingers ahead of time?

Yes, you can make ladyfingers ahead of time and store them in an airtight container. They will stay fresh for about a week.

How do I prevent the ladyfingers from being too soft?

Make sure to beat the egg whites to stiff peaks and gently fold in the flour mixture to retain the airiness of the batter. Also, baking until lightly golden ensures they’re crisp on the outside.

Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer works just fine to beat the egg whites and yolks. Just ensure you beat the egg whites to stiff peaks before folding them into the yolk mixture.

How can I tell when the ladyfingers are done baking?

The ladyfingers should be lightly golden and firm to the touch. Insert a toothpick or knife into the center, and it should come out clean when fully baked.

Can I add flavors like vanilla or almond to the batter?

Yes! You can enhance the flavor by adding a few drops of almond extract or extra vanilla extract to the yolk mixture.

Can I use egg substitutes for this recipe?

Since eggs play a key role in both the structure and texture of ladyfingers, it’s best to use real eggs for this recipe. Egg substitutes might alter the texture.

How should I store leftover ladyfingers?

Store leftover ladyfingers in an airtight container at room temperature for up to a week, or freeze for longer storage.

Can I use a different type of flour?

All-purpose flour works best in this recipe for the proper texture, but you can experiment with gluten-free flour blends for a gluten-free version.

Why do I need to sift the flour and cornstarch?

Sifting the dry ingredients helps to avoid clumps and ensures they mix evenly with the wet ingredients, resulting in a lighter batter.

What if I don’t have a piping bag? Can I shape the cookies by hand?

If you don’t have a piping bag, you can use a plastic sandwich bag with the tip cut off or even shape the dough by spooning it onto the baking sheet. The shape may not be as neat, but they’ll still taste great.

Conclusion

Homemade ladyfingers are a delightful treat that brings a touch of elegance to any dessert. Whether you’re using them to create a classic tiramisu or enjoying them on their own, these delicate cookies are light, airy, and irresistible. With a few simple ingredients and a little patience, you can create these Italian treats from scratch and enjoy their perfect texture and subtle sweetness. Enjoy making them and savor every bite!

Homemade Ladyfingers Cookies

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Learn how to make delicate and airy Homemade Ladyfingers, the perfect Italian cookies for tiramisu or enjoying on their own. These soft and crisp cookies, made with simple ingredients, are light, sweet, and versatile, making them an elegant addition to any dessert table.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

4 large eggs, separated

⅔ cup granulated sugar, divided

1 tsp vanilla extract

¾ cup all-purpose flour

2 tbsp cornstarch

¼ tsp salt

Powdered sugar, for dusting

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Instructions

• Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

• In a large bowl, beat the egg yolks with half of the sugar and vanilla extract until the mixture is thick and pale.

• In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form.

• Gently fold the beaten egg whites into the egg yolk mixture, being careful not to deflate the batter.

• Sift together the flour, cornstarch, and salt. Gradually fold this dry mixture into the egg mixture, ensuring a smooth batter without deflating the air.

• Transfer the batter into a piping bag fitted with a round tip. Pipe 4-inch long strips onto the prepared baking sheets, leaving space between each one.

• Lightly dust the tops of the piped cookies with powdered sugar.

• Bake for 10-12 minutes, or until the cookies are lightly golden and firm to the touch.

• Allow the cookies to cool on the baking sheet before transferring them to a wire rack to cool completely.

Notes

Flavored Ladyfingers: Add citrus zest or almond extract for a flavor twist.

Chocolate Drizzle: Drizzle melted chocolate over cooled ladyfingers for an indulgent treat.

Gluten-Free Version: Use a gluten-free flour blend in place of all-purpose flour.