Homemade Ladyfingers

Homemade Ladyfingers

Ladyfingers known also as Savoiardi are one of the best consumed cookies in our house. My daughters love to soak them in milk as one of their favorite snack, therefore it was about time to start making them at home. I saw various recipes of ladyfingers, one that inspired me was on the Laduree book I bought from Paris. I did not use exactly Laduree recipe, as it required potato starch. I wanted to keep it simple, using just the basic ingredients, egg, sugar and flour which makes them good for kids from early age.

 

The recipe is very easy and takes only few minutes to make the batter. There is definitely no comparison with the store bought ones. Delicate, light and airy with a crispy exterior these sponge cakes are just wonderful. No wonder why they have resisted for centuries. Ladyfingers are originated in the late 15th century and were known as court cookies, and were given as gifts to visitors.

 

Ladyfingers can be served as they are, or use for various desserts like the well known tiramisu or trifles or simply decorate a cake making a round edge of ladyfingers.

 

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

 

Related Posts:
Tiramisu Ice Cream
Cereal Orange Cookies
Crispy Coconut Cookies
Apricot Jam and Walnut Cookies

 

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Ingredients
  • Makes about 25-30 ladyfingers
  • 3 eggs, separated
  • 1/3 cup granulated sugar, divided
  • pinch of salt
  • 1 tsp vanilla extract
  • 1/2 cup flour
  • Powdered sugar for dusting
Directions
  1. Preheat oven to 350 F (180 C). Line a baking sheet with parchment paper. Prepare a pastry bag fitted with a round 1/2-inch(10 cm) tip.
  2. Beat the egg yolks with sugar, salt and vanilla extract until thick and light yellow.
  3. In another bowl beat the egg whites  until stiff peaks form. Gradually add the rest of the sugar and continue to whip until firm.
  4. Fold a part of egg whites into egg yolks mixture then fold everything to the remaining egg whites.
  5. Sift the flour over the egg mixture and gently fold it in with a rubber spatula until smooth and well combined.
  6. Transfer half of the batter to the prepared piping bag. Pipe the batter into lines about 4 inches(10 cm) long, keeping distance between them. Repeat with the rest of the batter.
  7. Sprinkle the cookies lightly with powdered sugar. Let them rest for about 5 minutes and sprinkle the tops again with powdered sugar.
  8. Immediately place the sheet in the oven and bake for about 13-15 minutes until lightly golden.
  9. Remove and transfer the ladyfingers to a cooling rack. Serve immediately or store in an airtight container for a couple of days.
Homemade Ladyfingers-1
Homemade Ladyfingers-2
Homemade Ladyfingers-3
Nutrition facts 1 ladyfinger (about 9 g) - Calories:25, Fat:0.5g, Carbohydrates:4.4g, Sugar:2.8g, Protein:0.8 g, Cholesterol:16mg, Calories from Fat 4, Sodium 6mg, Potassium 8mg, Vitamin A 0%,Vitamin C 0%, Calcium 0%, Iron 1%, Nutrition Grade C, Daily Percent Values are based on a 2000 calorie diet
On May 08, 2014 at 08:04 am, Kayle (The Cooking Actress) said...
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 :D
On May 09, 2014 at 02:58 am, Cooking Gallery said...
I love your photography and your logo too, very chick :)! Great to stumble upon your site, you have many beautiful recipes!
On May 12, 2014 at 07:22 am, Rosa said...
Beautiful ladyfingers! They must taste wonderful. Perfect for making Tiramisu. cheers, Rosa
On May 12, 2014 at 09:07 am, Lindsey @ American Heritage Cooking said...
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
On May 12, 2014 at 05:22 pm, Christin@SpicySouthernKitchen said...
I have never made ladyfingers before. Your pictures are making me want to make some right now!
On March 01, 2015 at 02:11 am, zaleha said...
the lady fingers can only last for days only?
Re:

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.

On August 12, 2015 at 11:08 pm, elizabeth said...
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?
Re:

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:)

On February 15, 2016 at 05:22 am, Stella said...
They look amazing, I might try these but they are amazing
On March 24, 2016 at 11:03 pm, Pham Man said...
Can I ask you a question? How much sugar do you add in egg yolks and how much in egg white?

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