There’s nothing quite like homemade ladyfingers. I love how these delicate, sponge-like biscuits come together with just a few ingredients, creating the perfect base for tiramisu, trifles, or even a simple snack. Once you try making them yourself, you’ll never go back to store-bought!
Homemade Ladyfingers – My Take
Let me share with you a super simple and foolproof method for making ladyfingers. Whether you’re new to baking or a seasoned baker, this recipe will guide you to create perfect ladyfingers every time.
On their own, ladyfingers are crispy, light, and enjoyable to snack on.
However, to be completely honest, they’re not the kind of treat I would reach for as a standalone dessert—you can’t expect too much from such a simple ingredient.
But when paired with other elements, ladyfingers truly shine.
What I absolutely love, though, is tiramisu. It’s one of those desserts I could eat over and over without getting tired of it.
And if you’re like me and adore tiramisu, you’ll know that ladyfingers are an indispensable ingredient. Whether soaked in coffee or layered with creamy mascarpone, they serve as the perfect foundation for creating this dreamy, indulgent dessert.
Homemade ladyfingers make all the difference, giving tiramisu a fresh, flavorful edge that’s simply unmatched by store-bought options.
Why You‘ll Love This Recipe
- Beginner-friendly: The steps are straightforward, and the ingredients are simple.
- Perfect texture: Light, airy, and just the right amount of sweetness.
- Homemade quality: Better than anything you’ll find in a store, with no preservatives.
Ingredients:
- 2 eggs
- 50g granulated sugar
- 60g cake flour
- 3 drops lemon juice
- 20g icing sugar (to sprinkle on top)
Instructions:
Separate Egg Whites and Yolks:
Crack 2 eggs into a clean, oil-free, and dry bowl. Separate the whites and yolks into two bowls. Ensure no yolk mixes with the whites to avoid affecting the whipping process.
Whip the Egg Whites:
Add 3 drops of lemon juice to the egg whites. Lemon juice helps remove any eggy odor and stabilizes the meringue. Begin whipping the whites with a hand mixer, and add 50g granulated sugar in three stages:
- First, when coarse bubbles form.
- Second, when the foam becomes finer.
- Third, when the meringue begins to form streaks.
Whip until soft peaks form, meaning the meringue stands upright when you lift the whisk.
Incorporate Yolks into Meringue:
Add one yolk at a time to the whipped whites (in two additions). After each addition, mix gently on low speed until fully combined. Be careful to maintain the airy texture.
Add the Cake Flour:
Sift 60g cake flour into the mixture. Use a silicone spatula to fold gently from the bottom up until no dry flour remains. Avoid overmixing to prevent developing gluten, which will affect the texture.
Pipe the Batter:
Fit a piping bag with a suitable nozzle and fill it with the batter. Pipe the mixture onto a baking tray lined with parchment paper into long, uniform strips. Leave space between each strip to prevent sticking.
Sprinkle and Bake:
Sift 20g icing sugar evenly over the piped batter. This gives the biscuits a slightly crisp, sweet coating. Bake in a preheated oven at 170°C (340°F) for 18 minutes. Keep an eye on them as they bake; they are ready when golden brown.
Notes:
- Ensure all tools and bowls are clean and oil-free for the egg whites to whip properly.
- Gradually adding sugar helps stabilize the meringue and results in a smooth texture.
- Baking time may vary depending on your oven. Check for doneness by lightly pressing the biscuits—they should spring back when ready.
Frequently Asked Questions
Q: Can I store ladyfingers for later use?
A: Yes! Once they’ve cooled completely, store them in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months.
Q: Can I make these without a piping bag?
A: If you don’t have a piping bag, you can use a zip-top bag with one corner cut off to pipe the batter.
Q: Why did my ladyfingers turn out flat?
A: This could be due to under-whipped egg whites or overmixing the batter, causing the meringue to deflate. Be gentle during mixing!
The Best Ladyfingers Recipe You’ll Ever Need
Ingredients
- 2 eggs
- 50g granulated sugar
- 60g cake flour
- 3 drops lemon juice
- 20g icing sugar to sprinkle on top
Instructions
Separate Egg Whites and Yolks:
- Crack 2 eggs into a clean, oil-free, and dry bowl. Separate the whites and yolks into two bowls. Ensure no yolk mixes with the whites to avoid affecting the whipping process.
Whip the Egg Whites:
- Add 3 drops of lemon juice to the egg whites. Lemon juice helps remove any eggy odor and stabilizes the meringue. Begin whipping the whites with a hand mixer, and add 50g granulated sugar in three stages:
- First, when coarse bubbles form.
- Second, when the foam becomes finer.
- Third, when the meringue begins to form streaks.
- Whip until soft peaks form, meaning the meringue stands upright when you lift the whisk.
Incorporate Yolks into Meringue:
- Add one yolk at a time to the whipped whites (in two additions). After each addition, mix gently on low speed until fully combined. Be careful to maintain the airy texture.
Add the Cake Flour:
- Sift 60g cake flour into the mixture. Use a silicone spatula to fold gently from the bottom up until no dry flour remains. Avoid overmixing to prevent developing gluten, which will affect the texture.
Pipe the Batter:
- Fit a piping bag with a suitable nozzle and fill it with the batter. Pipe the mixture onto a baking tray lined with parchment paper into long, uniform strips. Leave space between each strip to prevent sticking.
Sprinkle and Bake:
- Sift 20g icing sugar evenly over the piped batter. This gives the biscuits a slightly crisp, sweet coating. Bake in a preheated oven at 170°C (340°F) for 18 minutes. Keep an eye on them as they bake; they are ready when golden brown.