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Homemade Ladyfingers

 Homemade Ladyfingers
Having a difficult time finding ladyfingers in the grocery store? Try baking your own! "I keep a few dozen of these light sponge cookies in my freezer to serve with fresh fruit or to use in trifles and other desserts," explains Peggy Bailey from Covington, Kentucky.
15 ServingsPrep/Total Time: 10 min.

Ingredients

  • 3 eggs, separated
  • 1/4 teaspoon cream of tartar
  • 1/4 cup plus 1/3 cup sugar, divided
  • 3 tablespoons water
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon McCormick® Pure Lemon Extract
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • Confectioners' sugar

Directions

  • In a small bowl, beat egg whites and cream of tartar until foamy.
  • Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating on high
  • until stiff glossy peaks form and sugar is dissolved, about 6
  • minutes; set aside.
  • In another bowl, beat egg yolks with remaining sugar for 3 minutes or
  • until thick and lemon colored; add water and extracts. Combine the
  • flour, baking powder and salt; stir into yolk mixture. Fold in egg
  • white mixture.
  • Cut a small hole in the corner of a pastry or plastic bag; insert
  • round tip #12. Spoon batter into bag. Pipe 3-1/2-in.-long lines 2
  • in. apart onto a greased and floured baking sheet.

2 of 2

Homemade Ladyfingers (continued)

Directions (continued)

  • Bake at 350° for 10-12 minutes or until lightly browned. Remove
  • to a wire rack; cool completely. Cover and freeze for up to 1 month.
  • To use frozen ladyfingers: Thaw in the refrigerator; dust with
  • confectioners' sugar. Serve as a cookie or use in desserts. Yield:
  • about 2-1/2 dozen.
Nutritional Facts: 1 serving (2 each) equals 69 calories, 1 g fat (trace saturated fat), 43 mg cholesterol, 39 mg sodium, 13 g carbohydrate, trace fiber, 2 g protein.