Ladyfingers
User Reviews
4.9
Ladyfingers
Description
Ladyfingers achieve their signature lightness through careful separation and whipping of egg yolks and whites, then folding in sifted flour and cornstarch. The batter is piped onto parchment-lined baking sheets in uniform logs and dusted with powdered sugar before baking, which helps maintain their structure and prevents spreading. Baking time influences texture, with shorter times yielding softer, chewier cookies and longer times producing crisper, more golden results.
The cookies have a tender interior with a crisp outer layer, making them suitable for soaking up syrups in layered desserts such as tiramisu or enjoyed as a delicate treat alongside tea or coffee.
Proper measurement of flour and clean, dry bowls free from fat or yolk contamination are crucial for achieving the intended volume and texture. Eggs separated when cold but whipped near room temperature help maximize lift. Folding the egg whites in with a cutting motion preserves airiness for a lighter finished cookie.
Ingredients
- 3 large egg separated
- ½ cup granulated sugar divided (100g)
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup all-purpose flour (120g)
- 5 teaspoons cornstarch
- powdered sugar for dusting
Instructions
- Preheat the oven to 350F. Line two large baking sheets with parchment paper. Place a large round piping tip in a large piping bag.
- Place the egg yolks, ¼ cup sugar, vanilla, and salt in a large mixing bowl. Beat on medium speed until pale and fluffy.
- Place the egg whites in a separate bowl. Using clean beaters, beat on high speed until soft peaks form. While beating, add in the remaining ¼ cup sugar a spoonful at a time. Beat until the egg whites are thick and glossy, about 2 more minutes.
- Beat the egg yolk mixture again just to remix, then fold the egg whites into the egg yolks in batches until well combined. Sift the flour and cornstarch into the egg mixture and fold until no dry streaks remain. (If the batter is a little lumpy, that’s okay. Don’t over-mix the batter.) Transfer the batter to the prepared piping bag.
- Pipe the batter into 4-inch long logs (about 1-inch wide) on the baking sheet, spacing them about 2 inches apart. Dust one sheet generously with powdered sugar.
- Bake the dusted sheet for 12 to 15 minutes or until lightly golden and firm to the touch. Let cool completely on the baking sheet. Dust the remaining baking sheet with powdered sugar and bake again as directed. Use or store immediately after they cool, as they will soften the longer they are exposed to air. Ladyfingers can be stored in an airtight container at room temperature for up to 2 weeks.
Notes
- Dust the piped batter generously with powdered sugar before baking to promote height and prevent spreading.
- Adjust baking time for preferred texture: shorter for softer, chewier cookies; longer for crisp, golden edges suitable for tiramisu soaking.
- Measure flour precisely using a kitchen scale or by fluffing, spooning, and leveling to avoid drying the dough.
- Ensure bowls are clean and dry when whipping egg whites; even a trace of yolk or fat hinders volume.
- Separate eggs when cold but bring whites to room temperature before whipping for best aeration.
- Fold egg whites into batter gently using a cutting motion to retain airiness.
- Use a piping template under parchment for uniform size, removing it before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30servings
Amount Per Serving
Calories 43 kcal
% Daily Value*
| Calories | 43kcal | 2% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 19mg | 6% |
| Sodium | 27mg | 1% |
| Potassium | 12mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 5g | 10% |
| Vitamin A | 27IU | 1% |
| Calcium | 4mg | 0% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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