Description
This Heavenly Homemade Ladyfingers recipe offers light, airy, and delicately sweet biscuits perfect for desserts like tiramisu or enjoyed on their own. Made with simple ingredients including eggs, sugar, vanilla, and flour, these ladyfingers are silky and crisp, with a melt-in-your-mouth texture enhanced by the optional powdered sugar dusting.
Ingredients
Scale
Egg Mixture
- 4 large eggs, separated
- 1/2 cup granulated sugar, divided
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
Finishing
- Powdered sugar, for dusting (optional but recommended)
Instructions
- Prepare Egg Yolks: In a mixing bowl, whisk the 4 egg yolks together with half of the granulated sugar until the mixture becomes pale, thick, and creamy. This process helps create a stable structure and moisture for the ladyfingers.
- Beat Egg Whites: In a separate clean bowl, whip the egg whites until soft peaks form. Gradually add the remaining granulated sugar while continuing to beat until stiff, glossy peaks form. The sugar stabilizes the egg whites, giving the cookies their light texture.
- Combine Mixtures: Gently fold the beaten egg whites into the egg yolk mixture, taking care not to deflate the mixture to keep it airy and light.
- Add Flour: Sift the all-purpose flour over the egg mixture in small batches. Carefully fold the flour into the batter to retain as much air as possible while creating a smooth batter without lumps.
- Pipe the Ladyfingers: Transfer the batter into a piping bag fitted with a round tip. Pipe finger-shaped strips (about 3-4 inches long) onto a baking sheet lined with parchment paper, leaving some space between each.
- Dust with Powdered Sugar: Lightly sift powdered sugar over the piped batter to add sweetness and an elegant finish. This step is optional but highly recommended.
- Bake: Preheat the oven to 350°F (175°C). Bake the ladyfingers for approximately 12 to 15 minutes, or until they turn a pale golden color and are firm to the touch.
- Cool: Remove the ladyfingers from the oven and allow them to cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely before using or storing.
Notes
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Vanilla extract can be substituted with almond extract for a delightful flavor variation.
- Be careful not to overmix once the flour is added to keep the ladyfingers light and airy.
- Use fresh eggs at room temperature for best whipping results.
- Ladyfingers can be stored in an airtight container for up to 3 days or frozen for longer storage.
- If you prefer less sugar, reduce the granulated sugar amount, but note it may affect texture and stability.
