Homemade Ladyfingers
Homemade Ladyfingers
Ingredients
- 4 large eggs, separated, yolks and whites in separate bowls
- 1/2 cup granulated sugar, divided
- 1/2 cup all-purpose flour, sifted
- 2 tablespoons powdered sugar, for dusting, plus more as needed
Instructions
- 1
Preheat your oven to 375°F. Line two baking sheets with parchment paper. If desired, you can draw 3-inch long lines on the back of the parchment paper as a guide for piping.
⏱️ 5 min•🌡️ 375
- 2
In a medium bowl, using a hand mixer, whip the egg yolks with 1/4 cup of the granulated sugar until the mixture is pale yellow, thick, and fluffy. This should take about 3-5 minutes.
⏱️ 5 min
- 3
In a separate large, clean bowl, using a hand mixer with clean beaters, whip the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar, one tablespoon at a time, continuing to whip until stiff, glossy peaks form. Be careful not to overbeat.
⏱️ 7 min
- 4
Gently fold about one-third of the whipped egg whites into the egg yolk mixture to lighten it. Then, carefully fold in the remaining egg whites until just combined, being careful not to deflate the mixture.
⏱️ 3 min
- 5
Sift the 1/2 cup of all-purpose flour over the egg mixture in two additions. Gently fold the flour into the batter with a spatula until no streaks of flour remain. Work quickly and gently to maintain the airy texture.
⏱️ 5 min
- 6
Transfer the batter to a piping bag fitted with a large round tip (or a Ziploc bag with a corner snipped off). Pipe 3-inch long ladyfinger shapes onto the prepared baking sheets, leaving about 1 inch of space between each.
⏱️ 5 min
- 7
Generously dust the piped ladyfingers with powdered sugar using a fine-mesh sieve. This helps create a crisp crust.
⏱️ 2 min
- 8
Bake for 12-15 minutes, or until the ladyfingers are lightly golden brown and firm to the touch. They should feel dry and crisp. Rotate the baking sheets halfway through baking for even browning.
⏱️ 15 min•🌡️ 375
- 9
Remove from the oven and let cool completely on the baking sheets before carefully peeling them off the parchment paper. Once cooled, they will be crisp. Store in an airtight container at room temperature for up to 3-4 days.
Kitchen Tools
Nutrition Facts (per serving)
Homemade Ladyfingers
- 4 large eggs, separated, yolks and whites in separate bowls
- 1/2 cup granulated sugar, divided
- 1/2 cup all-purpose flour, sifted
- 2 tablespoons powdered sugar, for dusting, plus more as needed
Instructions
- 1
Preheat your oven to 375°F. Line two baking sheets with parchment paper. If desired, you can draw 3-inch long lines on the back of the parchment paper as a guide for piping.
⏱️ 5 min•🌡️ 375 - 2
In a medium bowl, using a hand mixer, whip the egg yolks with 1/4 cup of the granulated sugar until the mixture is pale yellow, thick, and fluffy. This should take about 3-5 minutes.
⏱️ 5 min - 3
In a separate large, clean bowl, using a hand mixer with clean beaters, whip the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar, one tablespoon at a time, continuing to whip until stiff, glossy peaks form. Be careful not to overbeat.
⏱️ 7 min - 4
Gently fold about one-third of the whipped egg whites into the egg yolk mixture to lighten it. Then, carefully fold in the remaining egg whites until just combined, being careful not to deflate the mixture.
⏱️ 3 min - 5
Sift the 1/2 cup of all-purpose flour over the egg mixture in two additions. Gently fold the flour into the batter with a spatula until no streaks of flour remain. Work quickly and gently to maintain the airy texture.
⏱️ 5 min - 6
Transfer the batter to a piping bag fitted with a large round tip (or a Ziploc bag with a corner snipped off). Pipe 3-inch long ladyfinger shapes onto the prepared baking sheets, leaving about 1 inch of space between each.
⏱️ 5 min - 7
Generously dust the piped ladyfingers with powdered sugar using a fine-mesh sieve. This helps create a crisp crust.
⏱️ 2 min - 8
Bake for 12-15 minutes, or until the ladyfingers are lightly golden brown and firm to the touch. They should feel dry and crisp. Rotate the baking sheets halfway through baking for even browning.
⏱️ 15 min•🌡️ 375 - 9
Remove from the oven and let cool completely on the baking sheets before carefully peeling them off the parchment paper. Once cooled, they will be crisp. Store in an airtight container at room temperature for up to 3-4 days.