Name: Homemade Ladyfingers Cookies Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 3 large eggs (free range), separated; 2/3 cup granulated sugar, divided; Pinch of salt; 1/4 tbsp vanilla extract; 1 tsp lemon zest (optional); 1 cup all purpose flour (sifted); 2 tbsp cornstarch; Powdered sugar for dusting

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Introduction

Ladyfingers are light, airy cookies that make a perfect complement to desserts like tiramisu or can be enjoyed on their own with tea. Their delicate texture and subtle sweetness come from simple ingredients, whipped to fluffy perfection.

The image shows several light golden ladyfinger biscuits with a sugary coating, arranged on a light purple textured cloth on a white marbled surface. Two ladyfingers are whole and laid flat, while one is broken in half, showing a soft, porous yellow inside. Behind them, more ladyfingers are stacked on a white plate lined with a purple napkin. In the background, there is a small bowl filled with red apples, and a single red apple is placed to the left side of the ladyfingers on the cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large eggs (free range)
2/3 cup granulated sugar
Pinch of salt
1/4 tbsp vanilla extract
1 cup all purpose flour (sifted)
2 tbsp cornstarch
1 tsp lemon zest (optional)
Powdered sugar for dusting

Instructions

Step 1: Adjust the oven rack to the middle position and preheat your oven to 350°F.
Step 2: Line two cookie sheets with baking paper.
Step 3: Fit a large piping bag with a 1/2-inch round tip. Roll the bag open and stand it upright in a tall glass or jar so you can fill it hands-free.
Step 4: Separate the eggs, placing the yolks in a large bowl and the whites in a stand mixer fitted with a whisk attachment.
Step 5: Using a hand mixer, whip the egg yolks with half the sugar until pale and fluffy.
Step 6: Beat in the vanilla extract.
Step 7: Fold in the lemon zest, if using, with a silicone spatula.
Step 8: Whip the egg whites on medium-high speed until fluffy. Gradually add the remaining sugar while continuing to whip until stiff peaks form. This step is crucial to ensure your ladyfingers bake with the right texture.
Step 9: Gently fold the whipped egg whites into the yolk mixture with a silicone spatula, taking care not to deflate the air you’ve incorporated.
Step 10: In a small bowl, whisk together the sifted flour, cornstarch, and salt.
Step 11: Slowly add the flour mixture to the egg batter, folding gently until lumps are gone and the batter is combined.
Step 12: Transfer the batter to the piping bag. Twist to close, then pipe fingers about 3 inches long and 1 inch wide onto the prepared baking sheets, leaving about 1 inch between each. Hold the bag at an angle and lift straight up to finish each finger.
Step 13: Dust the piped cookies lightly with powdered sugar.
Step 14: Bake for 12 to 15 minutes, or until the cookies are puffed and slightly golden.
Step 15: Repeat baking with the second tray in the same manner.
Step 16: Allow the ladyfingers to cool completely on the trays at room temperature.
Step 17: Transfer cooled cookies to an airtight container. Use immediately or store at room temperature for up to 3 weeks to prevent them from softening.

Tips & Variations

For added flavor, you can gently fold in a teaspoon of finely grated orange zest instead of lemon zest.
If you don’t have cornstarch, use an equal amount of extra flour, though cornstarch helps keep the biscuits light and tender.
Make sure to whip your egg whites until stiff peaks form; this ensures the cookies are airy and don’t spread flat during baking.
Dust the ladyfingers with a bit more powdered sugar after baking for a pretty finish.

Storage

Store your ladyfingers in an airtight container at room temperature for up to three weeks. Avoid refrigerating as they can soften quickly. If they become soft, you can briefly re-crisp them in a low oven before serving.

How to Serve

The image shows two white plates and one clear bowl placed on a light purple cloth with a white marbled surface underneath. One white plate holds four long, light brown ladyfinger biscuits with a sugar dusting, arranged closely together. The clear bowl below it contains six round red apples with smooth skin. To the right of the top plate, there is one red apple placed directly on the white marble background. Above the plates, three more ladyfingers lie directly on the purple cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make ladyfingers gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but be sure it contains starches to maintain the light texture. Results may vary slightly.

How do I know when the egg whites are whipped enough?

When you lift the whisk out of the egg whites, the peaks should stand up straight without folding over—this is called stiff peaks and is key to the cookies’ airy texture.