Hello friends! This is a recipe for Homemade Ladyfingers! I will show you how easy it is to make these cookies at home! Make sure to watch the video in this page showing you step by step!
I made these Homemade Ladyfingers because I was going to update my recipe for Pumpkin Tiramisu, that was one of the first recipes I published on my blog almost 2 years ago.
These homemade Ladyfingers were made over 5 times in my house in the past 2 weeks, because I was re-shooting and filming a video on how to make the Pumpkin Tiramisu, and my husband and I grew quite fond of these cookies, so we kept on munching on them.
So, besides showing you how to make these Ladyfinger cookies in the video, I also took plenty of pictures of the process, to help guide you through it.
How to make Homemade Ladyfingers
You will need only 7 ingredients to make these Homemade Ladyfingers:
- Vanilla Extract
- Cream of tartar
Start by whipping the whites and cream of tartar to stiff peaks. Slowly add half of the sugar in.
Set whipped whites aside, and work quickly through the next step, so the whites won’t deflate.
Next, whip together the yolks with the other half of the sugar and salt. Whip for a couple of minutes until very light in color, fluffy, and doubled in size.
Add vanilla, sifted flour, and cornstarch to the bowl, along with 1/3 of the whipped egg whites.
Then, start folding gently to combine.
Once incorporated, add the next 1/3 of the whipped whites.
And finally, add the remaining 1/3 of the whipped whites, and fold until combined.
The batter will be very light, fluffy, and airy.
Place the batter in a piping bag fitted with a round piping tip. My piping tip measured a little less than 0.5″.
Pipe fingers that measure about 4″ long and 1″ wide. I used this eclair pan.
You don’t have to use an eclair pan. You can also draw a template with lines that are about 4″ long and place the template under your parchment paper, or silicon mat.
After you pipe the ladyfinger cookies, sprinkle them with powdered sugar or crystal sugar. I baked cookies with powdered sugar, with crystal sugar, and also with no sugar sprinkled on top. My favorites, texture and looks wise, were the ones sprinkled with crystal sugar.
Bake them for about 10 minutes, until lightly golden.
I used to love ladyfinger cookies growing up. We call them “cat tongue” in Brazil (lingua de gato). Every year my mom uses them to make a tropical tiramisu with custard, canned peaches, it’s a family favorite for the holidays.
Don’t forget to check out the Pumpkin Tiramisu I made with these delicious homemade ladyfinger cookies.
Here are some other cookie recipes you may like:
- Homemade Oreo Cookies
- Lime Thumbprint Cookies
- Fudge Gingerbread Linzer Cookies
- Salted Caramel Whoopie Pies
Thank you for reading my blog! Have a great day!
- 4 large eggs separated
- 1/4 teaspoon cream of tartar
- 2/3 cup sugar 132 grams, 4.66 oz, divided
- 1/4 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour 125 grams, 4.5 oz
- 1 tablespoon cornstarch 7.5 grams, 0.26 oz
- Powdered sugar or crystal sugar for sprinkling over cookies
- Pre-heat oven to 350 Fahrenheit.
- Line two half sheet pans with parchment paper, or silicon mat. You can make a template with lines that are about 4 inches long, 2 inches apart, and place it under your parchment paper or mat to use as a piping guide. Or you can use an eclair pan.
- Fit a piping bag with a round piping tip, I used a round piping tip that measures about 0.5” in diameter. Set aside.
- Place egg whites in a bowl of an electric mixer. Add cream of tartar.
- Whip whites until white and fluffy, when they reach soft peaks, add 1/3 cup of sugar gradually.
- When they reach stiff peaks, stop whipping.
- Set aside.
- Work quickly in the next steps because you don’t want your whites to sit for a long time and get deflated.
- Add yolks, 1/3 cup sugar, and salt to a bowl. Cream at medium speed for a couple of minutes until light in color and fluffy.
- Add vanilla, sifted flour, and cornstarch to the yolk mixture.
- Without even stirring yet, add 1/3 of the whipped whites.
- Now fold everything together with a spatula until incorporated.
- Add another 1/3 of the whites.
- Fold again until combined.
- Add the remaining 1/3 of the whites.
- Fold until incorporated. Don’t fold too much, just enough to incorporate everything together.
- Transfer batter to the piping bag.
- Pipe your ladyfinger cookies. You should pipe fingers that are about 3 or 4 inches long, and 1 inch wide, about 2 inches apart.
- Sprinkle powdered sugar or crystal sugar on top of cookies.
- Bake in pre-heated oven for about 10 minutes, until cookies are slightly golden.
- Remove and let them cool down.
- Store cookies in an air-tight container at room temperature for about 4 days.