Ladyfingers
Delicate, airy, and perfect for desserts, these homemade Ladyfingers are a versatile treat that will elevate your baking repertoire! Crafted from a simple yet refined blend of eggs, sugar, vanilla, and a touch of cornstarch, these light sponge biscuits boast a soft, golden exterior with just a hint of crispness from a dusting of powdered sugar. Ideal as the base for classic desserts like tiramisu or layered trifles, or even as a standalone snack with tea or coffee, their light texture comes from whisking and folding techniques that ensure maximum fluffiness. Ready in under 30 minutes with minimal ingredients, these from-scratch Ladyfingers produce 24 perfectly portioned biscuits that are freezer-friendly for ultimate convenience. Whether you're an experienced baker or a beginner looking to impress, this recipe is a must-try for creating bakery-quality results at home!
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Recipe Information
Ingredients
- 4 large Eggs
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 120 grams All-purpose flour
- 15 grams Cornstarch
- 20 grams Powdered sugar
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
Separate the eggs into yolks and whites, placing them into two large mixing bowls.
Using an electric mixer, beat the egg yolks with half of the sugar (50 grams) until the mixture becomes pale, thick, and doubles in volume. Stir in the vanilla extract.
In a clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar (50 grams) and continue beating until stiff, glossy peaks form.
Gently fold the egg whites into the yolk mixture in three additions, being careful not to deflate the mixture.
Sift the flour and cornstarch together, then gently fold them into the egg mixture until just combined. Avoid overmixing.
Transfer the batter into a piping bag fitted with a plain round tip. Pipe 4-inch lines of batter onto the prepared baking sheets, leaving space between each line.
Sift the powdered sugar evenly over the piped batter to create a light crust.
Bake in the preheated oven for 10-12 minutes, or until the ladyfingers are golden and springy to the touch.
Remove the ladyfingers from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cooled ladyfingers in an airtight container for up to 3 days, or freeze them for longer storage.
Nutrition Facts
Calories |
1253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 288 mg | 13% | |
| Total Carbohydrate | 227.2 g | 83% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 121.1 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 129 mg | 10% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 414 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
