Homemade Lady Fingers Recipe

After readings some the other reviews, I thought I'd share a couple of little tips I learned from the pastry chef at Joel's (a five star restaurant in Atlanta) to keep ladyfingers from spreading too much when baking. First make sure you've sifted the flour really well before using. Second, keep an eye on the egg whites and don't over-whip them. Third, GENTLY fold the egg yolks into the whites. Again, don't over whip! Finally, place a cookie cutter on the parchment paper or silpat and pipe the mixture into the cookie cutter until it's about halfway full. Lift the cookie cutter up and move it approximately 1 inch away and repeat. You end up with nice round absorbent ladyfingers that are perfect for tiramisu. Hope this helps!

Lady fingers are next to impossible to find in my area. And as my son loves tiramisu so I decided to make them. Definitely a learning curve. I wasn't thrilled with my first batch. So I got a pastry bag and tried again. Used a full cup of flour, added 1 teaspoon vanilla and chilled the batter for 30 minutes. Also dusted with powdered sugar before baking. What a difference! These changes made this a stand alone cookie, and a perfect base for my tiramisu. If you do nothing else add some vanilla. These were tasteless without it.

This recipe is MISSING one CRUCIAL STEP. A liberal layer of powdered sugar MUST be sifted over the batter before baking. Without it, the cookies spread, fail to rise, and turn out gummy. With it, they rise, get a nice crackling in the top, perfect. Used for tiramisu and wanted the cookies to be extra dry before soaking in coffee/kahlua, so I baked the cookies a second time after they cooked... just blasted them in the 400 degree oven for 3-6 minutes, depending on the initial doneness of the cookies. Made a guide for myself out of folded tin foil stapled into a ladyfinger shape. If using a mold, make it smaller than you want the ladyfingers to be because the batter spreads.

I followed directions exactly the way they were written. I filled and cut the corner of a Ziploc bag off since I didn't have a half inch piping tip. I sprinkled them with cinnamon and sugar before baking. They turned out fantastically! I will never buy lady fingers again, thanks to this recipe!!

These were perfect for my tiramisu! I always make my tiramisu in a loaf pan. I poured the batter on a rimmed sheet pan lined with parchment and baked for 6 minutes. Check after 6 minutes because humidity can greatly affect the texture. If they are still a little sticky, let them go for another 2 minutes. Let cool for a few minutes, then cut to size of the tiramisu pan you're using. Fresh from the oven lady fingers will disintegrate when dunked. For dunking, I take the sponge out and leave it cool on the counter for at least 2 hours so it can dry out a bit. Place in pan, and liberally brush the sponge with the coffee mixture. Perfect every time!

Exactly what I was craving.

Very straightforward and I actually used Bob’s red mill 1:1 gluten free flour mix to accommodate making a tiramisu GF. Measures and ingredients otherwise just the same. They are light, airy, and wonderful! Recommend!

PERFECT! These turned out wonderful....I just added a tsp. of pure almond extract & did everything else the same. So good, I had to make a second batch as everyone in the family ate the first batch, and I need it for tiramasu! I didn't take the time to individually pipe them, I just spread the batter into a waxed paper covered jelly roll pan & baked it for 8 minutes...let it cool & then used a pizza cutter to slice them into lady finger size. Delicious & much healthier than the store bought version with ingredients you can't pronounce. Thank you for the great recipe!

I used this recipe to prepare the base for tiramisu. I decided not to make the batter into fingers but instead made 2 8" x 8" sponge cakes. I used 3 eggs, separated. I reduced the sugar to 1/3 cup, the flour to a bit less than 1/2 cup, and the baking powder to 1/4 teaspoon. I reduced the oven temp to 380 degrees and baked them for 8.5 minutes. Ended up with two lovely sponge cakes.

I just completed this recipe because I needed some ladyfingers for an icebox cake (so I didn't care what they looked like) and didn't want to travel out again for them. It came out perfect, and I made them on a hot humid day. To start, I used 5 separated eggs. I used a bit extra baking powder and added in maybe 1 tsp vanilla. I put parchment on the bottoms of 3 identical 10 inch aluminum cake pans. I had enough batter for 2 complete cakes and maybe 2/3 of the third pan. I baked them in a 400 deg. oven for about 9 minutes. They puffed up beautifully. I made sure my egg yolks were thoroughly blended with the sugar, and I went beyond stiff peaks...the egg whites were so stiff they almost looked dry. I put the batter in the fridge while prepping the pans and warming the oven. I need them in 2 days to assemble the icebox cake. I hope they make it that long because they are truly delicious and I'm trying not to eat them all.

I added a dash of baking powder and vanilla, as recommended by other reviewers, and I'm glad I did; they really need it. I used whole wheat pastry flour, and chilled the batter while the oven heated and I prepared the pans. I got 28 large cookies, which took about 9 minutes to bake. I can't understand why one reviewer's batter leaked out of the bag, unless she didn't whip the egg whites enough. They need to be stiff but not dry, and fold in the yolk mixture and flour ever so gently! Chilling for 15 minutes seemed to firm up the batter and make them hold their shape in the oven - they didn't run much at all. After removing them from the parchment to a rack, I put the rack back in the mostly cooled oven and let them really dry and crisp up, because I'm planning tiramisu. Thanks, Roxanne, for a simple easy recipe.

It was fun

Came out flatter than pancakes

Hey y’all! Made a cake out of this recipe for my girlfriend’s 40th and I’m so thankful…. Everyone really enjoyed it, which is the best feeling ever!!!! I mean, that’s why we cook and bake right!!! Just follow the clear & easy instructions and you’ll have beautiful ladyfingers or a beautiful cake! •NOTE• Temperature and Cooking time will vary depending on the type of cake you’re making. The larger cake mold was baked at 350* for 30-35 mins till the toothpick was clean. The lower pan took a little less time. Since this was my first time making it I was checking them pretty regularly which means I lost heat every time I opened the oven and pulled out a pan to check them. Which meant it probably took longer than the time I noted. Glass half full I didn’t over bake the cake being carful. 👩‍🍳Bake On Friends! Patricia 🌻

Tasted even better than I hoped.

First time making ladyfingers...when i piped the dough/batter onto the parchment, they flattened more than i would have expected. I had the oven ready to go and was able to get the trays in ASAP, but would love some tips to avoid this. Delicious regardless!

7/8th is a 1/2c + 1/4c + 1/8c If you don’t have 1/8c, it’s equal to 2T

Followed recipe, piped out perfect. Took 1 round to get the amount of batter right. No spreading issues, no additional stabilizers. Flavor was good and they were light and airy. First time making these period as my wife does most of the baking, im a savory cook mostly. Tips: Don't over mix the whites and be sure you FOLD GENTLY. Silicone baking mat will be your best friend here, but parchment will work too. The mixture will thicken some as you wait to make additional batches. You'll have to play with the amount of batter you put down. Too much, the middles will be softer, not enough they'll burn or overcook. Otherwise EZPZ.

It didn't take long at all and turned out super good and way better than the store brought version. I use these to make tiramisu:)

Relatively straightforward and way too much stigma on these cookies being difficult to make. I loved the flavor and consistency and will definitely be making these for every tiramisu recipe. I will try the cocoa flavored next go round!