You might think that you can only buy this Italian staple, but today, I will show you how to make them and it might be better than the store-bought ones. It’s quite simple to make with some basic ingredients that you probably already have in your kitchen. This recipe will make about 30 ladyfingers cookies that you can serve as is or store for when you want to make tiramisu.
Tiramisu is one of my favorite desserts of all time and the base ingredient, which is the ladyfingers, can make or break them. Sure, you can buy them and they’re easily available in any grocery store, but today, I’m going to show how to make these delicious cookies and it’s not that complicated.
You can serve these delicious cookies with a drizzle of honey on top, or maybe scoop some ice with it, dust cinnamon instead of powdered sugar, and obviously, they’re the base of any good tiramisu. The point is, they’re pretty versatile cookies that you can add your own touch to it.
Ingredients for Homemade Ladyfingers
3 large eggs and 1 egg white (room temperature)
1/2 cup sugar, divided
1/2 teaspoon vanilla
1 cup (5oz) all-purpose flour
powdered sugar for dusting (optional)
How to Make Homemade Ladyfingers
Preheat your oven to 375°F. With parchment paper, line 2 cookie sheets and set aside. Separate the eggs and place the whites in a stand mixer fitted with a whisk attachment and the yolks in a large bowl. Beat the egg yolks with 1/4 cup of the sugar using a large whisk or hand mixer, until pale and fluffy, then beat in the vanilla. Set aside. On medium-high speed, whip the egg whites until fluffy.
Add the remaining sugar once light and fluffy, slowly and in a steady stream while whipping and continue to whip until the whites hold stiff peaks. Gently fold in the whipped whites using a large metal spoon, be careful not to deflate all of the air you have incorporated. Sift the flour over the batter once the egg white mixture and yolk mixture are almost combined.
Until all of the flour is incorporated, continue to gently fold. With the batter, fill a large piping bag and pipe the batter in 3 1/2-inch lines about 1 inch apart. Bake until just beginning to turn golden around the edges (14-15 minutes). Before storing in an airtight container, allow cooling completely. For storing; 3 days in an airtight container, frozen for up to 8 weeks.
To see the original recipe that inspired this one, check out the recipe for Homemade Ladyfingers found at Bigger Bolder Baking.
