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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Cooking Tips
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

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