These homemade ladyfingers are light, crisp, and easy to make with just four ingredients. Perfect for tiramisu, trifles, or enjoying with coffee. For chocolate ladyfingers, replace 2 tablespoons of flour with cocoa powder.
Homemade Lady Fingers
These homemade ladyfingers are light, crisp, and easy to make with just four ingredients. Perfect for tiramisu, trifles, or enjoying with coffee. For chocolate ladyfingers, replace 2 tablespoons of flour with cocoa powder.
Ingredients
- 4 large eggs separated
- ⅔ cup white sugar divided
- 1 cup all-purpose flour
- ½ teaspoon baking powder
Instructions
- Preheat the oven to 400 degrees F (205 degrees C). Line two 17×12-inch baking sheets with parchment paper. Fit a large pastry bag with a plain 1/2-inch round tip.
- Beat egg whites in a large bowl with an electric mixer on high speed until soft peaks form. Add 2 tablespoons sugar and continue beating until stiff and glossy.
- Beat egg yolks and remaining sugar in a separate bowl until thick and pale yellow, about 3 minutes.
- Fold half of the beaten egg whites into the yolk mixture. Sift flour and baking powder over the mixture and fold gently until nearly combined. Add the remaining egg whites and fold just until incorporated.
- Transfer the batter to the prepared pastry bag. Pipe 3-inch-long “fingers,” spacing them about 1 inch apart on the baking sheets.
- Bake in preheated oven until firm to the touch and just golden, about 8 minutes. Cool completely on the baking sheets before using or storing.
Notes
Test Kitchen Tips
Beat egg whites until stiff, glossy peaks form. Don’t overbeat, or the batter will lose volume.
Fold gently: Use a spatula and light strokes to preserve air; knocking out too much will make the cookies spread.
Store in an airtight container at room temperature for up to 5 days or freeze for 2 months.
