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Homemade Ladyfingers Cookies Recipe

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★★★★★

4.9 from 140 reviews

Delicate and airy Ladyfingers cookies with a light lemon zest flavor, perfect for enjoying on their own or as a base for desserts like tiramisu. These classic Italian sponge biscuits are made by folding whipped egg whites into a fluffy yolk mixture, resulting in a soft yet structured texture.

Ingredients

Scale

Egg Mixture

  • 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)

Flour Mixture

  • 1 cup all purpose flour (sifted)
  • 2 tbsp cornstarch

Finishing

  • Powdered sugar for dusting

Instructions

  1. Preheat Oven: Adjust oven rack to the middle position and preheat the oven to 350°F (175°C) to ensure even baking.
  2. Prepare Baking Sheets: Line two cookie sheets with baking paper to prevent sticking and ease cookie removal.
  3. Prepare Piping Bag: Fit a large piping bag with a 1/2-inch round tip. Roll open the bag and stand it upright in a tall glass or jar for hands-free filling.
  4. Separate Eggs: Separate the eggs, placing yolks in a large bowl and whites in the bowl of a stand mixer fitted with the whisk attachment.
  5. Whip Yolks: Using a hand mixer, whip the egg yolks with half of the sugar until the mixture is pale and fluffy, incorporating air for a light texture.
  6. Add Flavor: Beat in the vanilla extract to the yolk mixture for aroma and sweetness.
  7. Fold in Lemon Zest: Gently fold in the optional lemon zest using a silicone spatula to add a subtle citrus note.
  8. Whip Egg Whites: Whip the egg whites on medium-high speed until fluffy. Gradually add the remaining sugar while continuing to whip until stiff peaks form; this is essential to keep the cookies from spreading flat.
  9. Combine Mixtures: Using a silicone spatula, gently fold the whipped egg whites into the yolk mixture, maintaining as much air as possible to retain lightness.
  10. Mix Dry Ingredients: In a separate bowl, whisk together the sifted all-purpose flour, cornstarch, and a pinch of salt.
  11. Fold in Dry Ingredients: Slowly fold the flour mixture into the egg mixture gently with a spatula until the batter is lump-free and airy.
  12. Pipe Cookies: Transfer batter to the piping bag, twist to close, and pipe fingers approximately 3 inches long and 1 inch wide onto prepared baking sheets, leaving about 1 inch of space between each.
  13. Dust with Sugar: Lightly dust the piped cookies with powdered sugar for a delicate crust.
  14. Bake: Bake in the preheated oven for 12 to 15 minutes until the cookies are puffed and lightly golden.
  15. Repeat Baking: Bake the second tray following the same method.
  16. Cool: Allow the cookies to cool completely on the baking trays at room temperature to set their structure.
  17. Store: Transfer cooled ladyfingers to an airtight container. Use immediately or store at room temperature for up to 3 weeks to maintain freshness, noting that they will soften upon exposure to air over time.

Notes

  • Ensure egg whites form stiff peaks to prevent cookies from spreading flat.
  • Folding should be done gently to keep the batter light and airy.
  • Use powdered sugar dusting for a classic texture and appearance.
  • Proper cooling on trays avoids breakage and preserves cookie structure.
  • Store in airtight container to maintain texture; ladyfingers soften if exposed to air.

Keywords: Ladyfingers, Lady finger cookies, Italian cookies, Sponge biscuits, Tiramisu base, Light cookies

Find it online: https://platedbyemma.com/homemade-ladyfingers-cookies-recipe/