A simple and foolproof recipe to make the best homemade Ladyfinger cookies, perfect for tiramisu, trifles, or enjoying with coffee.
Ingredients
- 3piecelarge eggs (separated)
- 1/2cupgranulated sugar (divided into 1/4 cup + 1/4 cup)
- 1tspvanilla extract
- 1/4tspcream of tartar
- 3/4cupall-purpose flour (sifted)
- pinchsalt
- powdered sugar (for dusting)
How to make Homemade Ladyfinger Cookies
Prepare the Batter
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and lightly dust with powdered sugar to prevent sticking.
In a clean, dry mixing bowl, beat the egg whites with a pinch of salt and cream of tartar until soft peaks form. Gradually add 1/4 cup of sugar while continuing to whip until stiff, glossy peaks form. Set aside.
In a separate bowl, beat the egg yolks with the remaining 1/4 cup of sugar and vanilla extract until the mixture becomes pale and thick, about 3-4 minutes.
Gently fold the whipped egg whites into the beaten yolk mixture using a spatula. Be careful not to deflate the mixture; fold gently until just combined.
Sift the flour over the egg mixture in batches, folding it in gently after each addition. The batter should remain light and airy.
Shape and Bake
Transfer the batter into a piping bag fitted with a large round tip (or use a plastic bag with a corner snipped off). Pipe the batter into 3-4 inch long strips on the prepared baking sheets, leaving space between each cookie as they will spread slightly.
Lightly dust the piped cookies with powdered sugar before baking.
Bake in the preheated oven for 10-12 minutes or until the cookies are golden and slightly firm to the touch.
Cool and Serve
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Tricks
The batter should be light and fluffy to create that classic airy ladyfinger texture.
Store the ladyfinger cookies in an airtight container at room temperature for up to a week. They freeze well too!
If using them in tiramisu or another dessert that requires soaking, allow them to dry out overnight for a firmer texture that holds up well to liquids.