Homemade Ladyfinger Cookies recipe

Homemade Ladyfinger Cookies

by Rehana (@reekitchen)
Prep Time
20min
Cook Time
12min
Total Time
32min

A simple and foolproof recipe to make the best homemade Ladyfinger cookies, perfect for tiramisu, trifles, or enjoying with coffee.

Ingredients

24 Servings
(1 serving = 1 cookie)
  • 3piece
    large eggs (separated)
  • 1/2cup
    granulated sugar (divided into 1/4 cup + 1/4 cup)
  • 1tsp
    vanilla extract
  • 1/4tsp
    cream of tartar
  • 3/4cup
    all-purpose flour (sifted)
  • pinch
    salt
  • powdered sugar (for dusting)

How to make Homemade Ladyfinger Cookies

Prepare the Batter

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and lightly dust with powdered sugar to prevent sticking.

  2. In a clean, dry mixing bowl, beat the egg whites with a pinch of salt and cream of tartar until soft peaks form. Gradually add 1/4 cup of sugar while continuing to whip until stiff, glossy peaks form. Set aside.

  3. In a separate bowl, beat the egg yolks with the remaining 1/4 cup of sugar and vanilla extract until the mixture becomes pale and thick, about 3-4 minutes.

  4. Gently fold the whipped egg whites into the beaten yolk mixture using a spatula. Be careful not to deflate the mixture; fold gently until just combined.

  5. Sift the flour over the egg mixture in batches, folding it in gently after each addition. The batter should remain light and airy.

Shape and Bake

  1. Transfer the batter into a piping bag fitted with a large round tip (or use a plastic bag with a corner snipped off). Pipe the batter into 3-4 inch long strips on the prepared baking sheets, leaving space between each cookie as they will spread slightly.

  2. Lightly dust the piped cookies with powdered sugar before baking.

  3. Bake in the preheated oven for 10-12 minutes or until the cookies are golden and slightly firm to the touch.

Cool and Serve

  1. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Tricks

  1. The batter should be light and fluffy to create that classic airy ladyfinger texture.

  2. Store the ladyfinger cookies in an airtight container at room temperature for up to a week. They freeze well too!

  3. If using them in tiramisu or another dessert that requires soaking, allow them to dry out overnight for a firmer texture that holds up well to liquids.

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Recipe by

Rehana

(@reekitchen)

I love cooking and baking...and love sharing recipes...