Ladyfingers Biscuits La Cuiller
Delightfully light and irresistibly crisp, Ladyfingers Biscuits à la Cuillère are a classic French treat perfect for pairing with coffee, tea, or as the foundation for decadent desserts like tiramisu or charlotte cakes. Made from a simple yet elegant combination of whipped egg whites, velvety egg yolks, and a delicate blend of flour and cornstarch, these sponge-like biscuits are piped into elegant strips and dusted generously with powdered sugar for a signature crackled finish. With just 20 minutes of prep and 10 minutes of baking, these homemade ladyfingers come together beautifully for any occasion, offering a melt-in-your-mouth texture that elevates every bite. Whether enjoyed fresh or stored for later, these versatile biscuits are a must-try for aspiring bakers and dessert lovers alike.
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Recipe Information
Ingredients
- 75 grams All-purpose flour
- 25 grams Cornstarch
- 3 pieces Large eggs, separated
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 30 grams Powdered sugar (for dusting)
- 1 pinch Pinch of salt
Instructions
Preheat the oven to 190°C (375°F) and line two baking sheets with parchment paper.
In a medium bowl, sift together the all-purpose flour and cornstarch. Set aside.
Using a stand mixer or hand mixer, beat the egg yolks and 50 grams of granulated sugar on high speed until the mixture is pale, thick, and forms ribbons when the beaters are lifted. Mix in the vanilla extract. Transfer to a clean bowl and clean the mixing bowl for the next step.
In the clean mixing bowl, beat the egg whites and pinch of salt on medium speed until soft peaks form. Gradually add the remaining 50 grams of granulated sugar, one tablespoon at a time, and continue beating until stiff, glossy peaks form.
Gently fold one-third of the beaten egg whites into the egg yolk mixture to lighten it. Then, carefully fold in the remaining egg whites, alternating with the sifted flour and cornstarch mixture, in three additions. Use a spatula and fold gently to avoid deflating the batter.
Transfer the batter to a piping bag fitted with a plain round tip (about 1 cm diameter). Pipe 10 cm (4-inch) long strips onto the prepared baking sheets, spacing them about 2.5 cm (1 inch) apart.
Generously sift powdered sugar over the piped batter, allowing it to sit for 1 minute. Then, sift another layer of powdered sugar over the top to create a crisp coating during baking.
Bake in the preheated oven for 8-10 minutes, or until the ladyfingers are lightly golden and spring back when gently touched.
Remove from the oven and allow the ladyfingers to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container for up to 3 days, or use immediately in desserts like tiramisu or charlotte cakes.
Nutrition Facts
Calories |
1094 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 19% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 357 mg | 16% | |
| Total Carbohydrate | 211.8 g | 77% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 131.3 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 95 mg | 7% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 297 mg | 6% | |
*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.
