Homemade Ladyfingers
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!
Servings: 40 3-inch long x 1-inch wide cakes(approx.)
Calories: 26kcal
Ingredients
- 3 large eggs
- 1 egg white
- 1/2 cup granulated sugar, divided
- 1/2 teaspoon vanilla bean paste (extract may be substituted)
- 1 cup all-purpose flour
- 1/8 teaspoon kosher salt
- powdered sugar (for dusting)
Instructions
- 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.
Nutrition
Calories: 26kcal | Carbohydrates: 4g | Cholesterol: 12mg | Sodium: 13mg | Potassium: 9mg | Sugar: 2g | Vitamin A: 20IU | Calcium: 2mg | Iron: 0.2mg