Homemade Ladyfingers Recipe (How to Make Ladyfingers) (2024)

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Hi Bold Bakers!

WHY YOU WILL LOVE THISRECIPE: My Homemade Ladyfingers Recipe will help you make these unique biscuits with a crispy exterior and sponge-like interior easier and faster than going to a store!

IMPORTANT NOTE: This recipe was updated and improved on 03/21/23, to includedefinitionsand history, additional step-by-step photography, answers to the most frequently asked questions and Pro Chef Tips.

Being a Bold Baker is about not only having a large toolbox of skills, but also simplerecipesup your sleeve, giving you the confidence tobakeanywhere, anytime. While we might all at times tempt to try complete and extravagantrecipes, all you really need to make the bestdessertsare the basics.

Knowing how to makeHomemade Ladyfingersis a key building block for everything from my10-Minute Berry,ChocolateTiramisu, my favorite10-minuteTiramisuandThe BEST Tiramisu Recipe (100% From Scratch).While you might think these are exclusive toItaliansand are very difficult to find even at an imported goods store, worry no more! Let’s see how these ladyfingersbakeout light and spongy even without the raising agentbaking powder!

Table of Contents

• What are Ladyfingers?
• Tools You Need
• Homemade LadyfingersRecipeIngredients
• How to Make Ladyfingers
• Should Ladyfingers Be Soft Or Crunchy?
• Why is my BatterThin? Why did my Ladyfingers Deflate/Spread?
• FAQs
• Gemma’s Pro Chef Tips
• Try Ladyfingers in More Desserts!

What is Ladyfingers?

Ladyfingers (AKA “sponge fingers” in British English) are finger-shaped traditionalItalianpastrieswithbiscuits’ crispy exteriors andsponge cakes’ airy and light interiors.

The history of Lady fingers is said to date back to the late 15th century in Western Europe, where today’s Italy borders France. They were originally baked for a visit by the King of France and later on introduced to other Italian regions as a local cuisine pride.

The word “savoiardi” that is often seen on the market means “ladyfingers” in Italian!

• Mixingbowls
• Whisk
• Measuring cupsandspoons
• Stand mixerorhand mixer
• Metal spoon
• Sieve
• Largepastrybag forpiping
• Parchment paper
• Bakingsheets

Homemade Ladyfingers RecipeIngredients

How to Make Ladyfingers

• Prep:Firstly, preheat theovento 350°F (180°C) convection (fan assist). Fit alarge piping bagwith a medium round nozzle or snip the end by ½ inch. Line twobakingpans withparchment paper.
• Stencils: draw 3 ½-inch long lines about 1 inch apart forpipingstraight ladyfingers.
• Eggyolk mixture:Whip eggyolks with ¼ cup (2 oz/58 g) sugar on high speed until pale and fluffy, about 3 minutes, followed by the vanilla.
• Meringue:Whiptheegg whiteson high speed untilsoft peaks(which barely hold their shape and flop over immediately when the beaters are lifted), about 2 minutes. Add the remaining ¼ cup (2 oz/58 g) sugar, a tablespoon at a time continuing towhipuntil the whites holdstiff peaks(which stand straight up when the beaters are lifted and the meringue does not fall off thebowlwhen upside down).
• Introducing: Using a large metal spoon, gently cut andfoldin the whipped whites to the yolk mixture JUST until almost combined.
• Combine wet and dry: Sift the flour (and 1/4 teaspoonsaltif preferred) over thebatter. Continue to gentlyfoldto incorporate all the flour.
• Filling andpiping: Fill thepipingbag with thebatterandpipethebatteronto the lines on the trays.
• Bake:at 350°F(180°C) for 14-15 minutes, or until just beginning to turn golden around the edges.
• Cooling and storing: Another key point is to allow cooling fully before storing in anairtight containerfor 3 days. You can also freeze homemade ladyfingers for up to 8 weeks.

Should Homemade Ladyfingers Be Soft Or Crunchy?

You might be wondering what the righttextureis for a ladyfinger. Well, the truth is, when they just come out of the oven they are actually quite soft and sponge-like in the center and a littlecrispon the outside. However, Given that being so delicate, they firm up in a really short time if left out in the air. It’s when they are slightly stale that they are actually great for soaking up all kinds offlavorsto elevate triflesortiramisu.

Why is my Homemade Ladyfingers BatterThin? Why did my Ladyfingers Deflate/Spread?

1. As a matter of fact, flours don’t absorb liquid the same. In mostrecipes, I suggest you hold back some liquid and adjust it accordingly. Here, you can gentlydustandfoldin more flour by a spoonful.
2. Before adding in sugar,whipupegg whitesuntil light and fluffy, which builds up a structure to hold the sugar without collapse.Whipuntilstiff peakswhich stand straight up when the beaters are lifted.
3. Use a thin-edge metal spoon for folding in order to minimize the chance of deflating the mixture.
4. Chilling thebatterin the fridge for half an hour will also help.

FAQs

Can Homemade Ladyfingers Be Frozen?

Ladyfingers freeze well. I suggest you wrap them up and either vacuum seal them or store them in anairtight container. To use from frozen, just defrost atroom temperaturefor 30 minutes. From there just use these ladyfingers as normal.

Other ThanTiramisu, What Are Ladyfingers Good For?

Ladyfingers are not only the quintessential ingredient in tiramisu, but also work well in anytriflerecipeinstead ofcakeor Swiss roll. And must be remembered, they can simply be the perfect accompaniment to a cup of coffee in the afternoon.

Can Ladyfingers BeEgg-Free?

I’m glad you asked! Of course, they can — but it isn’t as easy as substituting theeggsfor something else. On the contrary, it’s a whole differentrecipe. Get therecipeforEgg-Free Ladyfingers.

DessertsThat Use Homemade Ladyfingers

I always have ladyfingers on hand, and I love to use the leftovers for dishes like myBEST Tiramisu Recipe (100% From Scratch), 10 MinuteTiramisuand10 Minute BerryTiramisu, so do the same! Knowing how to make ladyfingers is such an important part of any baker’s repertoire.

Gemma’s Pro Chef Tips

• Sifting dryingredientscan remove lumps frompowdered sugar(or cocoa powder in otherrecipes) and as a result, aerate the mixture by incorporating air.In contact with heat, air molecules start vibrating and colliding with each other so air expands to leaven baked goods, resulting in lightness.
• How To Whip Egg Whites:
  • The process of making ladyfingers is that of adding air into eggs so the biscuits can rise without baking powder! The yolks and the whites of the eggs are whipped separately with sugar. Therefore, the secret ingredient in a homemade ladyfinger is air!
  • By giving the egg whites a good whip with a stand mixer on high, you will reach “stiff peaks” or a sturdy meringue-like base. As for the egg yolks, you want to do the same, but this can be done by hand, creating pale yellow and fluffy egg yolks.
  • Homemade ladyfingers depend on this step instead of baking powder to create a super light and spongy ladyfinger. This sponge-like interior with a crisp exterior is what makes ladyfingers so unique.
• Gluten-free: You can make thisHomemade Ladyfingers Recipegluten free!Gluten-Free all-purpose flouroralmond flourwill work great and you can make them at home, too!

• The BEST Tiramisu Recipe (100% From Scratch)
• 10 MinuteTiramisu
• 10 Minute BerryTiramisu
• 10-Minute Chocolate Tiramisu
• No-Bake Tiramisu Cheesecake
• Rich and Creamy Tiramisu Semifreddo
• Tiramisu Ice Cream

IMPORTANT NOTE: This recipe was updated and improved on 03/21/23, to includedefinitionsand history, additional step-by-step photography, answers to the most frequently asked questions and Pro Chef Tips.

Ingredients

Instructions

Recipe Notes