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+ servings
flat lay of ladyfingers on platter on top of white cheese cloth with small plates stacked of ladyfingers beside, a cup of coffee, flowers around, and a small sieve

Homemade Ladyfingers

Prep Time: 35 minutes
Cook Time: 10 minutes
Author: Traci
These Homemade Ladyfingers are simple, delicious, and the perfect addition to so many different desserts or just on their own with a cup of coffee! So. GOOD.

Ingredients

  • 2 cups pastry flour
  • 6 large egg whites, room temperature
  • teaspoon cream of tartar
  • ¾ cup granulated sugar, divided
  • 9 large egg yolks, room temperature
  • powdered sugar, for topping

Instructions

  • Heat oven to 375° F.
  • Line 3 sheet pans with parchment paper.
  • Flip each piece of parchment over and use a permanent marker to mark 3 ½" rectangles.
  • Flip back over. Set aside.
  • Sift flour. Set aside.
  • With an electric mixer, beat egg yolks and ¼ cup of the sugar to ribbon stage, about 5 minutes.
  • Beat egg whites and cream of tartar until foamy.
  • Add in remaining 1/2 cup sugar, a little at a time, until incorporated.
  • Beat to medium stiff peaks.
  • Fold meringue into egg yolks one third at a time.
  • Fold flour into egg mixture one fourth at a time.
  • Spoon into piping bag.
  • Snip end to about a ½" opening.
  • Pipe onto marked parchment.
  • Sift powdered sugar over tops of cookies.
  • Immediately place in oven.
  • Bake for 10 minutes, or until just starting to color.
  • Use a thin spatula to remove from pan immediately.
  • Cool on wire racks.

Notes

  • If you don't have pastry flour, use 1 cup all purpose flour + 1 cup cake flour!
  • Do not skip sifting the flour.
  • Make sure the eggs are at room temperature. Otherwise, you won't get the volume you need!
  • The meringue needs to be a medium stiff peak. When you lift the beater, you should still see a slight curve at the end of the peak.
  • Be sure to fold the meringue in three additions and the flour needs to be folded into four additions.
  • Do not overfold the batter!
  • When piping the ladyfingers, hold the piping bag up about ½ - 1 inch away from the parchment paper.
  • Once you've coated the ladyfingers with powdered sugar, get them into the oven quickly! You don't want the powdered sugar to soak into the batter.
  • When the ladyfingers are in the oven, be sure to watch them! They need to be taken out once the cookies just start to brown around the edges.
  • After baking, use a cookie spatula to quickly get the cookies off the pan. The more the cookies cool, the more likely they are to stick to the parchment paper.

Nutrition

Serving: 1cookie | Calories: 52kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 43mg | Sodium: 11mg | Potassium: 38mg | Fiber: 1g | Sugar: 4g | Vitamin A: 59IU | Calcium: 8mg | Iron: 1mg