Homemade Ladyfingers – Savoiardi Cookies

Ladyfingers also known as Savoiardi are one of the most favorite cookies in our house. My daughters love to soak them in milk as one of their favorite snacks. Therefore, it is about time to start making them at home. There are various recipes for homemade ladyfingers but one that caught my attention is the one found in the Laduree book I have from Paris. I didn’t use exactly the Laduree recipe, which uses potato starch. I wanted to keep it simple, using just the basic ingredients everybody has in the house, like, eggs, sugar, and flour.

How to make homemade ladyfingers.

The recipe is very easy and takes only a few minutes to make the batter. Start by separating egg whites from yolks. Mix the yolks with half of the sugar and vanilla extract until creamy, thick and light yellow colored.

Whip the whites with the remaining sugar and salt until stiff peaks form. Gently incorporate the egg yolk mixture into the whites. Sift the flour and gradually fold it in. Pipe the batter into 4 inches lines, dust with powdered sugar and bake until beautifully golden.

These sponge cookies are delightful. They are delicate, light, and airy with a crispy exterior. There is no comparison with the store-bought ones. No wonder why they have resisted for centuries. Ladyfingers originated in the late 15th century and are known as court cookies, making great gifts to visitors.

Serve ladyfingers as they are, or use in various desserts like the well-known tiramisu or trifles, or simply decorate a cake by making a round edge of ladyfingers like in this Berry Charlotte Cake

Homemade Ladyfingers - Homemade Savoiardi Cookies

Hope you will try this recipe for homemade ladyfingers, it worth all the effort.

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homemade ladyfingers

Homemade Ladyfingers

5 from 1 vote
Easy recipe for homemade Ladyfingers, delicate sponge cookies, light and airy with a crispy exterior. There is no comparison with the store-bought ones.
Servings 30 servings
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes


  • 3 large eggs , separated
  • 1/3 cup (70g) granulated sugar , divided
  • 1/4 tsp (1g) salt
  • 1 tsp (5g) vanilla extract
  • 3/4 cup (95g) cake flour
  • Powdered sugar for dusting


  • Preheat the oven to 350 F (180 C). Line two baking sheets with parchment paper. Prepare a pastry bag fitted with a round 1/2-inch (1cm) tip.
  • Beat the egg yolks with half of sugar (about 2 tablespoons – 30g), salt and vanilla extract until creamy, thick and light yellow.
  • In another bowl beat the egg whites with salt until foamy. Gradually add the rest of the sugar and continue whipping until stiff peaks form.
  • Fold a part of the egg whites into the egg yolk mixture then fold everything into the remaining egg whites.
  • Sift the flour over the egg mixture. With a rubber spatula gently fold it in until smooth and well combined.
  • Transfer half of the batter to the prepared piping bag. Pipe the batter into 4 inches(10 cm) lines, keeping distance between them. Repeat with the rest of the batter.
  • Dust the cookies lightly with powdered sugar. Let them rest for about 5 minutes and dust the tops again with powdered sugar.
  • Bake for about 13-15 minutes or until golden brown.
  • Remove and transfer the ladyfingers to a cooling rack. Serve immediately or store in an airtight container for a couple of days.



Serving: 1gCalories: 25kcalCarbohydrates: 4.4gProtein: 0.8gFat: 0.5gCholesterol: 16mgSugar: 2.8g
Calories: 25kcal
Course: Dessert, Snack
Cuisine: French
Keyword: homemade ladyfingers, lady fingers, ladyfingers, savoiardi, sponge cookies, Tiramisu

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Kayle (The Cooking Actress) Author says:

    I actually don’t think I’ve ever had ladyfingers! How strange! They look absolutely delectable and I’m sure I’d become addicted right away 😀

  2. Cooking Gallery Author says:

    I love your photography and your logo too, very chick :)! Great to stumble upon your site, you have many beautiful recipes!

  3. Rosa Author says:

    Beautiful ladyfingers! They must taste wonderful. Perfect for making Tiramisu.



  4. Lindsey @ American Heritage Cooking Author says:

    wow! You make that seem simple! I have always found ladyfingers bland but I bet the difference is homemade!! I’ll have to try these out

  5. Christin@SpicySouthernKitchen Author says:

    I have never made ladyfingers before. Your pictures are making me want to make some right now!

  6. zaleha Author says:

    the lady fingers can only last for days only?

    1. Ella-HomeCookingAdventure Author says:

      Maybe they can last more, but in our house they didn't last more then few hours that day 🙂 The homemade ladyfingers are best served once cooled, though they are tasty even after a day or two.

  7. elizabeth Author says:

    Would it be okay if, instead of piping the lady fingers out, I just spread it out on a baking sheet, baked it, and cut it into strips? Do you think that would work?

    1. Ella-HomeCookingAdventure Author says:

      It would work but won't be quite the same.. because baked individually forms a great crust while baking it whole will make the crust only on the edges. They will still be delicious. Let me know if you try them out:)

  8. Stella Author says:

    They look amazing, I might try these but they are amazing

  9. Pham Man Author says:

    Can I ask you a question? How much sugar do you add in egg yolks and how much in egg white?

  10. rei lim Author says:


    Can you please make an UPDATED VERSION OF THIS rECIPE WITH A video, PLEASE. tHANKS

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