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Ladyfingers Cookies Recipe

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4.8 from 99 reviews

Delicate and airy Ladyfingers cookies, made with whipped egg yolks and softened egg whites, lightly flavored with vanilla and a hint of lemon zest. These crisp, golden sponge-like cookies are perfect for desserts like tiramisu or enjoyed as a light treat with tea.

Ingredients

Scale

Egg Mixture

  • 3 large eggs (free range)
  • 2/3 cup granulated sugar
  • pinch of salt
  • 1/4 tbsp vanilla extract
  • 1 tsp lemon zest (optional)

Dry Ingredients

  • 1 cup all purpose flour (sifted)
  • 2 tbsp cornstarch

Finishing

  • powdered sugar for dusting

Instructions

  1. Preheat Oven: Adjust oven rack to middle position and preheat to 350°F (175°C) to ensure even baking.
  2. Prepare Baking Sheets: Line two cookie sheets with baking paper to prevent sticking and allow easy removal of cookies.
  3. Prepare Piping Bag: Fit a large piping bag with a 1/2-inch round tip. Stand it upright in a tall glass or jar for easy hands-free filling.
  4. Separate Eggs: Carefully separate egg yolks and whites, placing yolks in a large bowl and whites in a stand mixer bowl fitted with a whisk attachment.
  5. Whip Egg Yolks: Using a hand mixer, whip the yolks with half the sugar until pale and fluffy, incorporating air for a light texture.
  6. Add Vanilla: Beat in the vanilla extract to the whipped yolks for flavor.
  7. Fold in Lemon Zest: Gently fold in lemon zest with a silicone spatula if using, for a subtle citrus aroma.
  8. Whip Egg Whites: Whip the egg whites on medium-high speed until fluffy. Gradually add the remaining sugar while continuing to whip until stiff peaks form to build stability.
  9. Combine Egg Whites and Yolks: Gently fold the whipped egg whites into the yolk mixture using a silicone spatula, being careful not to deflate the foam.
  10. Mix Dry Ingredients: Whisk together sifted flour, cornstarch, and a pinch of salt in a separate bowl.
  11. Fold Dry Ingredients: Slowly fold the flour mixture into the egg mixture gently until smooth and lump-free batter forms.
  12. Pipe Ladyfingers: Transfer the batter to the piping bag. Pipe 3-inch by 1-inch finger shapes on prepared cookie sheets, spaced about 1 inch apart. Hold bag at an angle and lift straight up when finishing each finger.
  13. Dust with Powdered Sugar: Lightly dust the piped fingers with powdered sugar to help form a delicate crust.
  14. Bake: Bake in the preheated oven for 12 to 15 minutes until the cookies are puffed and lightly golden.
  15. Bake Second Tray: Repeat the process with the second tray of cookies.
  16. Cool: Allow cookies to cool completely on the trays at room temperature to set their crisp texture.
  17. Store: Transfer cooled cookies to an airtight container to maintain freshness. They will soften when exposed to air, so use immediately if possible.

Notes

  • Be sure to whip egg whites to stiff peaks; under-whipped whites will cause cookies to spread and lose shape.
  • Use a sifter for flour and cornstarch to prevent lumps and ensure a light batter.
  • To achieve uniform shapes, pipe cookies on parchment and space at least 1 inch apart.
  • Ladyfingers soften over time due to air moisture; store in airtight containers to keep them crisp.
  • Lemon zest is optional but adds a fresh flavor dimension.
  • This recipe yields approximately 30 ladyfingers depending on piping size.

Keywords: Ladyfingers, Savoiardi, Italian cookies, sponge cookies, tiramisu base, homemade ladyfingers, light cookies

Find it online: https://annakocht.com/ladyfingers-cookies-recipe/