- Chocolate Norwegian Cake - Chocolate Verdens Beste
- Breakfast Muffins - Refined Sugar Free Muffins
- Kvæfjordkake - Norwegian Verdens Beste - World's Best Cake
- Baked Mini Cinnamon Sugar Donuts (no yeast, no eggs)
- No-Bake White Chocolate Oreo Cheesecake
- Easy Three Cheese Stuffed Shells
- Chocolate Milk Slice Cake - Kinder Chocolate Milk Slice
- No-bake Berry Lemon Yogurt Mousse Cake
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.
- 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
- 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.
- Beat the egg yolks with sugar, salt and vanilla extract until thick and light yellow.
- In another bowl beat the egg whites until stiff peaks form. Gradually add the rest of the sugar and continue to whip until firm.
- Fold a part of egg whites into egg yolks mixture then fold everything to the remaining egg whites.
- Sift the flour over the egg mixture and gently fold it in with a rubber spatula until smooth and well combined.
- 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.
- Sprinkle the cookies lightly with powdered sugar. Let them rest for about 5 minutes and sprinkle the tops again with powdered sugar.
- Immediately place the sheet in the oven and bake for about 13-15 minutes until lightly golden.
- Remove and transfer the ladyfingers to a cooling rack. Serve immediately or store in an airtight container for a couple of days.