Ladyfinger cookies: very easy to do at home!

Ever wanted to make tiramisu but you’re missing the main ingredient—ladyfinger biscuits? Search no more! The classic British biscuits are actually very easy to make. Ladyfingers (also called sponge fingers or sponge biscuits) are egg-based cookies with a low density. This means they absorb liquids easily, making them perfect for dipping into your tea or making tiramisu. While the biscuits are often difficult to find in store, they are quite easy to make. Simply beat the egg whites until stiff and fold into the other ingredients. Once whisked until smooth, the mixture is transferred to a piping bag to create the classic ladyfinger biscuit shape. Once baked, they are ready to be enjoyed! No need to search for ladyfingers at stores anymore! This recipe is super simple!

Tips

The eggs need to be at room temperature to ensure that they whip properly.

To make sure the egg whites form stiff peaks, you can add a bit of the granulated sugar while beating.

Use all-purpose flour (not cake flour!)

It’s absolutely essential to use a clean bowl for beating the egg whites. If there is any fat residue, the egg whites won’t whip properly.

Make sure to use the freshest eggs possible. This will ensure perfectly whipped egg whites. Add cream of tartar it stabilizes the egg whites to create a stable meringue. Use 1/8 tsp per egg white, and if you don’t have cream of tartar, you can use lemon juice (1/2 tsp per egg white).

How to Store Ladyfinger Cookies

Store the Ladyfinger Cookies in an airtight container.

What To Serve with Ladyfinger Cookies

Serve the cookies with coffee or tea, or use them to make tiramisu.

More Ladyfinger Recipes You’ll Like

Semifreddo with ladyfingers: the recipe for a delicious and creamy dessert

Genius cake: a creamy dessert made with biscuits and ladyfingers!

Ladyfinger Cake: the no-bake Italian dessert recipe

Tiramisu: the original recipe for the Italian dessert based on ladyfingers

Coconut tiramisu: the recipe for a sweet dessert

How to Make Ladyfingers

Add the egg whites and a pinch of salt to a large mixing bowl. Beat with an electric mixer the egg whites for stiff peaks.

In a separate bowl add the egg yolks, sugar, and vanilla sugar, and beat until the sugar has dissolved and the mixture is smooth.

Using a spatula, fold the whipped egg whites into the egg-yolk mixture.

Sift in the flour and mix it all together well.

Transfer the mixture to a piping bag.

Pipe the ladyfinger batter onto a baking lined with parchment paper.

Dust the piped ladyfingers with powdered sugar.

Transfer the tray to the oven and bake at 180°C/360°F for 10 minutes.

Serve them all together on a serving dish.