Homemade Ladyfingers (2024)

• Sugar: Adds sweetness and crispness to the cookies.
• Powdered Sugar: Prevents the batter from spreading too much. Also added as a sweet garnish to the cookies.
• Eggs: The egg white and egg yolk are divided. The whites help create a voluminous meringue for a light and crisp cookie. The yolks add richness and a golden color to the batter.
• Salt: The salt helps stabilize the egg whites so that once it becomes foamy, no moisture seeps out.
• Flavor: Vanilla extracts bump up the sweet baked aroma of the cookies.
• Flour: Use sifted all-purpose flour to create the structure for the ladyfingers.

See the recipe card below for all ingredients and measurements (US and metric).

Ingredient Substitutions

Here are simple ways to switch up the flavor for your next batch of homemade ladyfingers:

• Flour: Use gluten-free flour if there are dietary restrictions.
• Extracts: Instead of vanilla, try almond extract, coconut, banana, or peppermint.
• Flavor: Add matcha green tea powder or cocoa powder to flavor the cookie more intensely and change the color. Start with a teaspoon, adding more as needed.

How to Make Ladyfingers

Step 1: Preheat the Oven

Set the temperature to 350ºF (177ºC) and line two large baking sheets with parchment paper. Lightly coat with cooking spray to prevent sticking.

Step 2: Whip the Egg Whites

Use a stand mixer fitted with the whisk attachment to whip the egg whites with a pinch of salt until very soft peaks are formed.

Gradually add a mixture of granulated and powdered sugar, then mix on high until stiff peaks form.

Pro Tip: You need to make a meringue to create ladyfingers with a light and airy texture. I use a similar technique when making lemon meringue pie. The sugars add sweetness to the cookie and help create a glossy, thick foam that doesn’t deflate quickly.

Step 3: Whip the Egg Yolks

Combine the egg yolks with vanilla extract and granulated sugar.

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Whip the mixture until it thickens and becomes pale yellow, which indicates that air has been incorporated. The process takes about 5 minutes at medium-high speed.

Egg yolks add richness and golden color to each ladyfinger. Otherwise, when baked, the texture will be like a crispy white meringue cookie that melts in the mouth with no chew.

Step 4: Make the Batter

Combine the whipped egg whites and yolk mixture in a large bowl. Sift the flour on top, which will aerate it, making it easier to incorporate.

Gently fold everything together, making sure there are no pockets of flour.

Pro Tip: Avoid aggressive mixing, as you don’t want to deflate the air from the whipped eggs.

Step 5: Pipe the Batter into Strips

I use a large piping bag and a 1/2-inch plain tip. Pipe the batter into 3-inch long and 1-inch wide strips on a large baking sheet with parchment paper. They should be at least an inch apart.

I can get 24 per tray. To prevent spreading, sprinkle powdered sugar on the unbaked piped batter. It will dissolve into the wet batter, and that’s okay.

Step 6: Bake the Cookies

Baking at 350ºF (177ºC) to gently cook the batter while quickly setting the structure. Bake time determines how soft or hard the ladyfingers will be.

• For a soft texture: Bake until the surface dries, but the cookie bounces back when touched, about 10 to 14 minutes. It will be pale yellow with a sponge cake-like consistency.
• For a crisp texture: Bake until more golden in color and stiff to the touch, about 16 to 18 minutes. I prefer this texture for the best soaking ability in desserts like tiramisu.

Leave the cookies on the warm tray for 5 minutes, then transfer them to a wire rack to cool to room temperature. After cooling, dust the ladyfingers with powdered sugar for a more attractive appearance.

What are ladyfingers?

They are delicate Italian biscuit cookies, also known as savoiardi. It’s made using whipped eggs, sugar, and flour for a light and spongy texture. The long shape of the sponge fingers looks like the hands of a lady, hence the name, lady fingers.

Are ladyfingers crunchy or soft?

Typically, the texture is crunchy. This makes for a dry cookie that can soak up a lot of liquid to flavor a dessert, like an espresso for tiramisu. Homemade ladyfingers can be baked less so that the centers are softer.

How long can I store ladyfingers?

Storing the cookies in an airtight container at room temperature will keep them for 3 to 5 days. The longer they sit, the more moisture is absorbed, making them softer. They can be stored in a resealable plastic bag and frozen for up to 2 months.

What are ways to use ladyfingers?

Make different tiramisu flavors like coffee, matcha, lemon, egg nog, or strawberry. Layer them in a trifle, cups, or parfaits with whipped cream and fresh berries. Use them in ice cream cakes for a quick, easier sponge cake layer.

How do I prevent flat ladyfingers?

It’s like making whipped cream. Don’t over-whip; it will become grainy and clumpy, making it hard for the egg proteins to trap air. Always sprinkle the cookies with powdered sugar before baking, as the cornstarch within and the moisture-wicking ability of the sugar prevent the ladyfingers from spreading out into a flat pancake when baked.

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