Have you ever wondered how to make homemade ladyfingers? It’s really very simple! If you can separate eggs and pipe a straight line, you’re just moments away from these light, sweet, and delicate little cakes. They’re perfect for your next tiramisu or Charlotte recipe!
Can you believe the week is half over already? Where did it go? Can someone please tell me?
My kids have been in school for three weeks now but they’ve yet to have an actual 5-day week. And I think they won’t for at least a few weeks more. So many fall holidays! And we haven’t even gotten close to the major ones yet (I can’t wait!).
So, I’m a little behind this week because of the extended weekend and all the festivities that went along with it. I actually made and shot these little lovelies last week, but I wasn’t completely happy with them, and wanted an extra day to tweak and test.
I’m glad I did because the revised recipe is easy as pie and practically fool-proof. I’m telling you, if you can separate and whip eggs, then homemade ladyfingers are nothing to fear. There is no need for you to buy those strange hard things in a cardboard box. I don’t know what those have in them, but these are little more than fresh eggs, sugar, and a little flour. I whipped them up in less than an hour, and they are light as air, sponge-y, sweet, and delicate as can be.
- Room temperature eggs are best for this recipe, but I used cold from the fridge and it still worked just fine.
- Crack the eggs gently so as not to break the yolk. If any yolk gets into the white, the whites won’t whip up properly. I like to open the egg into my hand so I can gently pull the white away with my fingers. The sharp, jagged edges of the shell make me nervous!
- Add the sugar to the whites slowly. When they are starting to look soft and more white and opaque, you can start adding it in, in a very slow stream, so that it has time to dissolve fully but doesn’t deflate or knock the air out of the fluffy whites.
- Whip the bejeezus out of the yolks and sugar. The color should change dramatically from deep, orange-y yellow, to a very pale canary color. They should be really thick too, and fall from the beater in a long ribbon. I flavored mine with vanilla bean paste, but I think they’d be lovely with orange blossom water or lemon zest as well.
- Fold the whites into the yolks carefully. It’s ok if the batter looks a little streaky, because it’s going to get lots more folds when you add the flour.
- I found it helpful to make myself a little guide before I started piping. I just measured and marked lines, 3-inches apart, on a sheet of parchment paper. Then I marked perpendicular lines, 1-inch apart. You only have to do this one time! Keep that sheet as a guide and slip it between the sheet pan and the parchment you actually pipe the ladyfingers onto. When you are done piping, slip the guide sheet out before popping the ladyfingers into the oven, and you can use it over and over again.
- You’ll notice that the powdered sugar melts into the surface of the unbaked ladyfingers pretty quickly. That’s ok! It’s still useful because it creates a nice crackly crust on the surface. You can dust them a second time for looks, once they are baked and cooled.
- You can make them ahead! I double wrapped mine, loosely, in plastic bags and then popped them in the freezer. They’ll keep in the fridge for several days too!
I hope you’ll give this recipe a try! It’s as simple as a sponge cake, really, and such a fun one to make. So versatile too!
In case you are wondering, here is the kind of pastry bag I like to use, with this tip. And I buy my parchment sheets here. These are the baking sheets I have (and I love them!).
Talk again soon! xo
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- 3 large eggs
- 1 egg white
- 1/2 cup (100 g) granulated sugar,, divided
- 1/2 teaspoon (0.5 teaspoon) vanilla bean paste, (extract may be substituted)
- 1 cup (125 g) all-purpose flour
- 1/8 teaspoon (0.13 teaspoon) kosher salt
- powdered sugar, (for dusting)
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. (It's helpful to place a piping guide under the parchment; see above.)
- Separate the eggs, placing the yolks in a large bowl and the whites in a slightly smaller one.
- Whip the egg whites on medium high speed, until fluffy.
- Add 1/4 cup of the sugar, in a slow and steady stream, while whipping.
- Continue to whip until the whites hold stiff peaks. Set aside.
- Whip the egg yolks with the remaining sugar, until pale and thick.
- Stir in the vanilla.
- Use a silicone spatula to gently fold in the whipped whites, taking care not to deflate all the air you have so carefully incorporated.
- Sift the flour over the mixture.
- Add the salt, and carefully fold once more, until well incorporated.
- Pipe the batter in 3-inch long lines, onto the prepared baking sheet. (Each ladyfinger should just barely touch the adjacent one.)
- Dust with powdered sugar and bake for 14-16 minutes, or until just beginning to turn golden around the edges.
How talented are you, making your own lady fingers!? This is totally genius and I’m loving them! Pinned!
Thank you so much Taylor! They’ve been on my bucket list for a while 😉
I never attempted making my own ladyfingers but that is gonna change ASAP today because these are calling my name.
I had so much fun with them! Thanks so much Nicole!
I’ve made lady fingers twice and they really were easy! I love how you’ve broken everything down here and yours look just perfect (of course!). 🙂 Pinned!
Aw thank you Marcie! I should have guessed that you already knew how, you’re such a rockstar in the kitchen!
Oh this is so cool! I don’t think I would have ever thought to make ladyfingers myself but now I really want to! Such pretty photos too Allie!!
Thank you so much Ashley! They were fun to make and to shoot 🙂
Easy as pie and practically fool-proof? this is what I need! love these ladyfingers, Allie!!!
Thanks Alice! They really are a snap!
Oh wow, I adore Ladyfingers, but have never made them before. They kind of scare me actually!! These look so good I may have to have a go!
Don’t be scared Annie! They’re basically just sponge cake. So if you can whip egg whites then these should be no problem for ya 😉
My mind is officially blown! I never even thought to make lady fingers at home before. This is awesome! And love all your detailed tips!
Oh yay! So happy you like them, Liz! Have a great week, dear xoxo
I’ve never made homemade lady fingers but I LOVE the idea! It looks so light delicate and delicious!
They are super light and spongy. Loved the vanilla flavor too. Thanks so much Jessica!
WOW! These are so clever! One of those things you just buy on autopilot without thinking, hey could I make that from scratch? I’m excited AND my husbands favourite dessert is tiramisu!!!
Perfect! I hope you get a chance to try these out on him! Thanks so much Jessica 😀
I’m in love with these! Nothing better than when something I love can be made in my own kitchen! 🙂
Totally! I feel exactly the same way Emily. So happy you like them so much! Have a great day 🙂
I see many many tiramisus in my future with these beauties!!!
Holla! Thanks so much Jocelyn!
Lovely little lady fingers my dear. Do I see a delicious tiramisu in your future???
Hm… I wonder…??? Perhaps! Thanks so much Kathleen! xoxo
I’ve never made tiramisu but only because I couldn’t find a good homemade recipe for ladyfingers. Now I’m going to HAVE to try these. And just might go tropical on them with orange blossom water lol
That sounds amazing! Love the idea of a tropical tiramisu. That’s so you!
These look so delicate and delicious with that dusting of powdered sugar 🙂
Thanks Medha! That’s exactly what they are. Great description!
Allie, these look so light and delicious (way better than the prepackaged ones). I love that you can freeze them as well 🙂 We haven’t had a full week of school yet either, and that’s not going to happen until the beginning of October!
Yep, same here! This week they’re off on Wednesday. Aye! I just wish we could get into a good routine. Hang in there, girl! And thank you for the sweet comment!
OMG my husband’s favorite dessert EVER is tiramisu! I KNOW he would love it evem more with fresh, fabulous homemade lady fingers! These are amazing, Allie! Love the photography (like always), those tea cups are so cute!! Pinned! Cheers, girlie!
Thank you Cheyanne! Those teacups are totally my favorite. I wish I could use them in every photo 🙂
Love this so much! Glad you did an extra day to reshoot. I came out beautiful, as always! And ladyfingers? Always a favorite in our home.
That’s so sweet! Thank you so much Linda! Hope you had a fun weekend, my dear 🙂
Oh, I totally want to make these! I’ve been wanting to try homemade lady fingers for tiramisu for awhile. Whenever I get around to it, I’ll definitely have to give this recipe a try! 🙂
Awesome! So happy you like it Beth! Have a great week, sweetie!
Opened Instagram in my bed this morning and these beauties popped up on the screen. Goodbye forever, store-bought, plastic-wrapped lady fingers.
Yay!! I’m so happy you like these, Sarah! Thanks so much for clicking over, and for the sweet comment 🙂
Bring on the tiramisu because these are just begging to be dunked! Thanks for sharing Allie!
Yes!!! So glad you like them, Tori. Thanks for the awesome feedback!