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Lady Fingers Recipe

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4.4 from 13 reviews

  • Author: Sara
  • Total Time: 27 minutes
  • Yield: 48 ladyfingers

Description

These classic ladyfingers are light, airy, and perfectly sweet sponge cookies, ideal for tiramisu, trifles, or enjoying with tea. Made with simple ingredients like eggs, sugar, flour, and vanilla, they achieve a delicate texture through careful folding and baking at a moderate temperature until golden and dry.

Ingredients

Egg Mixture

  • 6 large eggs (50-60 grams each), separated
  • 150 grams granulated sugar
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 240 grams all-purpose flour (spooned and leveled)
  • 1/4 teaspoon fine sea salt

Topping

  • Granulated sugar (for sprinkling on top)

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (177°C) using the convection setting and line two large cookie sheets with parchment paper to prevent sticking.
  2. Beat egg whites: Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and beat on full speed until frothy.
  3. Add sugar to whites: With the mixer on medium speed, slowly stream in the granulated sugar, then increase to full speed, beating until the meringue reaches stiff peaks, which means it holds firm peaks when the whisk is lifted.
  4. Combine yolks and vanilla: Add the egg yolks and vanilla extract to the meringue and mix on medium-high speed just for a few seconds until fully combined, being careful not to deflate the whites too much.
  5. Sift in dry ingredients: Sift together the flour and salt, then add to the bowl. Mix on medium-low speed just until the flour is incorporated to keep the batter light and airy.
  6. Fold batter: Use a rubber spatula to gently scrape the bottom and sides of the bowl, ensuring everything is combined without overmixing which can deflate the batter.
  7. Pipe onto sheets: Transfer the batter into a large piping bag fitted with a large round tip. Pipe the batter into long, finger-shaped strips on the prepared baking sheets. Glide the piping bag gently rather than pressing down to retain airiness.
  8. Add sugar topping: Generously sprinkle granulated sugar over the piped batter to give the ladyfingers a sweet, slightly crunchy top layer.
  9. Bake: Bake on the middle rack of the oven (top rack if not using convection) for about 12 minutes. Rotate the baking sheets after 8-9 minutes if one side browns faster. The ladyfingers should be dry to the touch and lightly golden brown when done.

Notes

  • Use room temperature eggs to achieve better volume in your meringue.
  • Be gentle when folding flour into the egg mixture to maintain airiness for a light texture.
  • If you don’t have a piping bag, a plastic bag with a corner snipped off works in a pinch.
  • Sprinkling extra sugar on top creates a lovely texture and slight sweetness on the surface.
  • Cool the ladyfingers completely on a wire rack before using or storing.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

Find it online: https://sarabaking.com/lady-fingers-recipe/