Homemade Ladyfingers Recipe

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Homemade Ladyfingers Recipe

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5 2 3
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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.
MAKES:
15 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
15 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 3 egg, separated
  • 1/4 teaspoon cream of tartar
  • 1/4 cup plus 1/3 cup sugar, divided
  • 3 tablespoons water
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • Confectioners' sugar

Directions

Grease and flour a baking sheet; set aside. In a small mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add 1/4 cup sugar, beating until stiff peaks form; set aside. In another bowl, beat egg yolks with remaining sugar for 3 minutes; 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 prepared baking sheet. 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 ladyfingers: Thaw in the refrigerator; dust with confectioners' sugar. Serve as a cookie or use in desserts. Yield: about 2-1/2 dozen.
Originally published as Homemade Ladyfingers in Quick Cooking May/June 2002, p43

Nutritional Facts

2 each: 69 calories, 1g fat (0 saturated fat), 43mg cholesterol, 39mg sodium, 13g carbohydrate (8g sugars, 0 fiber), 2g protein.

  • 3 egg, separated
  • 1/4 teaspoon cream of tartar
  • 1/4 cup plus 1/3 cup sugar, divided
  • 3 tablespoons water
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • Confectioners' sugar
  1. Grease and flour a baking sheet; set aside. In a small mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add 1/4 cup sugar, beating until stiff peaks form; set aside. In another bowl, beat egg yolks with remaining sugar for 3 minutes; add water and extracts. Combine the flour, baking powder and salt; stir into yolk mixture. Fold in egg white mixture.
  2. 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 prepared baking sheet. 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.
  3. To use ladyfingers: Thaw in the refrigerator; dust with confectioners' sugar. Serve as a cookie or use in desserts. Yield: about 2-1/2 dozen.
Originally published as Homemade Ladyfingers in Quick Cooking May/June 2002, p43

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Reviews forHomemade Ladyfingers

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MY REVIEW
Ana Julieta User ID: 9115677 263754
Reviewed Mar. 22, 2017

"Good Recipe really nice lady fingers I didn't piped them because I'm terrible at that so I floured an Air bake pan (no grease) and just spread it there the thinnest and most even I could. Baked them and cut in stripes. Very nice using it for my Tiramisu :)"

MY REVIEW
CookiesRmyPassion User ID: 4815101 204882
Reviewed Apr. 15, 2010

"I couldn't find ladyfingers in the grocery store so I did a search. I was so happy to find these. They were very easy to make and taste great! Just make sure you use a big enough piping bag or it can get messy. I am going to use them to make tiramisu."

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