3 large eggs (room temp)
1 egg white (room temp)
1/2 cup sugar (divided)
1/2 teaspoon vanilla
1 cup (142g) All-purpose flour
Pinch of salt
Powdered sugar for dusting (optional)
Preheat oven to 375 F and line two large baking sheets with parchment paper or Silpat.
Separate your eggs, put yolks into a large bowl, and the white into the bowl of a stand mixer that’s using a whisk attachment; or a large bowl if using a hand mixer.
Whisk eggs yolks and ¼ cup of Sugar with either a hand whisk or hand mixer with a whisk attachment. Whisk until the color is pale and fluffy.
Add Vanilla to the egg yolk mixture, mix then set aside.
Using the stand mixer, mix egg whites on Medium-High until fluffy. At this time add in the remaining ¼ cup of Sugar a little at a time while continuing to whisk. Once the sugar is added, continue to whisk until you’ve reached stiff peaks.
Fold your whisked egg whites into the yolk mixture until they’re almost combined, they’ll look slightly streaky.
Sift the flour and salt over your mixture and continue to fold gently together until fully incorporated. Be careful not to knock out all the air.
Fill a large piping bag with your Lady Finger batter. Pipe 3-4 inch lines of batter on your prepared baking sheets, about 1 inch apart.
Bake one sheet at a time for 15 minutes or until the edges are golden.
- Allow to cool before using these for your dessert recipe. OR dust with powdered sugar and eat them as cookies!
- Ladyfingers will NOT be crunchy right out of the oven. They will require sitting out in the air at least overnight to “crunch up”
- If you don’t have access to a piping bag, use a Ziploc bag. Using a large ziplock bag works well for piping these cookies. Having a piping tip isn’t necessary. Just stick the corner of the bag into a large cup or glass and fold the edges over. Use a rubber spatula to scoop and fill the bag. Use scissors to cut the corner off before piping.
- To keep cookies soft, store them in an air-tight container.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Italian
- Serving Size: 1 Cookie
- Calories: 52
- Sugar: 7.3 g
- Sodium: 86.6 mg
- Fat: 0.5 g
- Carbohydrates: 10.6 g
- Protein: 1.2 g
- Cholesterol: 18.6 mg
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