Homemade Lady Fingers

24 ladyfingers
  • 2 tablespoons butter
  • 3/4 cup plus 2 tablespoons sifted flour
  • 4 egg yolks
  • 1/2 cup sugar
  • 4 egg whites, beaten until stiff
  • Pinch of salt
  • 1 teaspoon vanilla
  • powdered sugar for dusting
  • Preheat the oven to 350 degrees F. Grease and flour 2 baking sheets with 2 tablespoons butter and 2 tablespoons of flour. Mark parallel lines in the flour across the width of the tray about 4 inches apart. Put the eggs and sugar in a large mixing bowl, and with an electric mixer fitted with a wire whisk beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes, using the mixer. Add the egg whites, remaining 3/4 cup flour, salt and vanilla, fold to mix thoroughly so the mixture is smooth. Fill a large pastry bag with a 3/4-inch plain tube with the mixture. Pipe fingers about 4 1/2-inches in length on to the baking sheet, using the lines as a guide. Dust the ladyfingers with powdered sugar. Bake until for 15 to 18 minutes, or until just firm on the outside and soft in the center

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3.8 21
This recipe was actually good... but they left out a few hidden techniques that are very important... first after folding in the egg whites with the egg yolks...( called the separated egg method and then fold in the flour. Let the batter sit in the frig for about 7min, so the flour has time to absorb in to egg mixture. I had tried a very similar recipe... and the technique is where it is. the cookies came out very golden brown.... convection oven on 365, bottom rack. I did separate the sugar. split between the whites and yolks. if it comes out runny then it is because the bowls and or the temp. is to warm.... again put in the frig let it cool off... then you pipe it....... item not reviewed by moderator and published
Very tasty and goes well with the "Lemon Tiramisu Trifle" recipe! Husband made these for Mother's Day and Birthday celebration. item not reviewed by moderator and published
First attempt at these, turned out terrible. Flavor was good but they couldn't be piped from being too runny, blended together, and were flat. Will try another recipe... item not reviewed by moderator and published
Total. Epic. Fail. The batter was beautiful, but in the oven they melted together! I got one big giant blob of "lady finger" tasted like pure egg. Was sooo excited to try this recipe out. Very disapointed. item not reviewed by moderator and published
they came out a little flat ..my second batch was great..but you need to purchase a mold ..i freehanded it .i think they would be better with the eclair/ladyfinger mold sold online the flavor was great. item not reviewed by moderator and published
Is good ya? item not reviewed by moderator and published
The recipe turned out good, but they were sort of flat....I think it needs a tsp of baking powder. Tasted great though. Recipe does not specify self rising or plain flour....I used plain. I also substituted almond flavoring. item not reviewed by moderator and published
I followed the recipe exactly and they came out great !! They were so easy to make. Next time I may add cream of tartar to the egg whites to keep them a little more fluffy but other than that they worked great! item not reviewed by moderator and published
Easy recipe made the most delicious perfect lady fingers for my tiramisu :) item not reviewed by moderator and published
Contrary to what some said the recipe came out fine. Perhaps with the proper piping bag the consistently/design of a lady finger can be obtained easier but they came out just like LF's, just smaller sized *height wise*. We waited to put the powdered sugar on until after they were baked and it smelled/tasted and had the same texture as store-bought. I'm not sure why others had issues but this came out great! item not reviewed by moderator and published
they were good, but a little stiff , not as sponegy as i thought they would be. they didnt have any left at the stores around me. so i found this recipe. not the best and not the worst,they will work in a pinch. item not reviewed by moderator and published
I made these, not sure as to how they would turn out. They were wonderful; reminded me very much of angel food cake. I did without the powdered sugar dusting on top as well as used almond extract instead of vanilla and they turned out perfectly! item not reviewed by moderator and published
excellent recipe! i was amazed at how much they puffed in the oven. i didn't butter and flour the pan, but used parchment paper and they came off fine. i also didn't have a piping bag, but put the batter in a plastic bag and snipped the tip. it worked fine. the cookies didn't end up quite as high and fluffy as store-bought ones, but they taste wonderful and are a great texture. i'll make this again for sure! item not reviewed by moderator and published
I love these sweet little morsels! The powdered sugar makes a delicate crust that is wonderful. I might have had an advantage in that I use eggs from my own pastured hens and they are very yellow and the whites beat up high. I made these Lady Fingers because I couldn't find any at the grocery store for an ice cream cake that I wanted to make. Now I am reluctant to have them disappear into a dessert where they get soaked with coffee and ice cream takes the fore! I just want to eat them alone with a cuppa milk tea. item not reviewed by moderator and published
I was so excited to find this recipe, and as an experienced cook, I followed the recipe to the letter. It was the biggest disappointment ever in all of my years of baking. They came out too firm, bland, and flat, rather than fluffy, light and spongy. The batter spread out too much even before slipping it into the oven, and they were more like crisps rather than acceptable lady fingers. I even added more flour to try to thicken the batter up, but that didn't even work. I still plodded through 4 pans of the "lady fingers" in this recipe. Thank goodness today was my test-the-recipe day and I didn't use this to build my Tiramisu the day before Thanksgiving. I'd have had to search all over the state for a store that still has them. As it was, I ended up going to buy some at the grocer today, and luckily he had them "in the back" even though he'd sold out of an entire table. My biggest disappointment? I wasted too many eggs, which are expensive enough as it is, let alone having to dump the bowl of batter. Very, very disappointing recipe. item not reviewed by moderator and published
Very easy to make. I used lemon extract one tsp turned out great too! No need to buy lady fingers this recipe is a lot better without the expense. Freeze and just take it out when you're ready. I used it as one of the dippings for my chocolate fountain. item not reviewed by moderator and published
Im not a very experianced cheif. I was wondering how they would come out. But they came out great! The recipe was very easy to fallow. Nothing to it! *smile* item not reviewed by moderator and published
I made this recipe to use with one of Paula Deen's recipes as I couldn't find the necessary soft ladyfingers in any store in my area. Unfortunately, this recipe wasn't great, and ruined what I think would have been a wonderful dessert. item not reviewed by moderator and published
These are so good i needed a recipe for lady fingers for a school project i was doing and they where a hit THANX EMRIL item not reviewed by moderator and published
I have ask every grocery store here, includeing Wal-Mart, to please order Ladyfingers. No avail. These are so wonderful!! The flavor and moistness!! Thank You so very much!!!!! item not reviewed by moderator and published
I live in a rural area, but love cooking and baking. However, I find that I have to substitute at times and at times can't even do that. I used the Lady Fingers to make Tiramasu, which turned out great. In the future, I will skip the butter and flouring of the pan and just use spray - they stuck anyway. I will also pipe the length of my pan and cut them to size afterwards - I'm just not that neat. Thanks for the recipe! item not reviewed by moderator and published

Not what you're looking for? Try:

Lucky Lady

Recipe courtesy of Sandra Lee