Ladyfingers Recipe | King Arthur Baking

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Ladyfingers Recipe by King Arthur Test Kitchen 16 Reviews 3.8 out of 5 stars

There is simply no comparison between homemade ladyfingers and package of store-bought. These delicate ladyfingers are light and airy, and are extremely tasty eaten plain, or used in your favorite dessert, such as tiramisu.

Prep 30 mins Bake 18 to 22 mins Total 1 hr Yield about 4 dozen ladyfingers, 3 1/2” long by 1” wide Print Share

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Ingredients

• 6 large eggs, separated
• 1/2 teaspoon cream of tartar
• 2/3 cup (132g) granulated sugar, divided
• 2 teaspoons King Arthur Pure Vanilla Extract
• 1/2 teaspoon table salt
• 2/3 cup (80g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour

Topping

• 1/4 cup (28g) confectioners' sugar
• 2 tablespoons (25g) granulated sugar

Nutrition Information

Featured products

Disposable Pastry Bags $19.95 Half-Sheet Baking Parchment Paper - 50 pack $19.95 King Arthur Sheet Pans - Half $24.95 King Arthur Pure Vanilla Extract - 16 oz $84.95

Instructions

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1. Preheat the oven to 325°F. Line two baking sheets with parchment.

2. In a large mixing bowl or bowl of a stand mixer, combine the egg whites and cream of tartar and whisk the whites until soft peaks form. Slowly add 1/3 cup (66g) sugar, continuing to whisk until the mixture is stiff and glossy. Set aside.

3. In another large bowl or bowl of a stand mixer, beat the egg yolks until well combined. Add the remaining sugar, vanilla, and salt and beat until the mixture becomes thick and pale yellow, about 4 to 5 minutes. When you stop beating, the mixture should fall from the beater(s) in ribbons as you lift them out of the bowl.

4. Sift the flour into the bowl, then fold gently until no flour remains.

5. Fold the egg whites into the egg yolk mixture in two additions, mixing until just a few white streaks remain.

6. Transfer the batter to a pastry bag fitted with a 3/8" to 1/2" plain round tip.

7. Pipe batter about 1" wide and 3" long onto the baking sheets. Space ladyfingers about 1" apart. You should be able to fit two dozen ladyfingers per baking sheet (piping three rows with eight ladyfingers per row).

8. To make the topping: Combine the confectioners’ and granulated sugar and sift over the tops of the ladyfingers (it will be a generous dusting).

9. Bake the ladyfingers for 18 to 22 minutes, or until they are golden brown and spring back when gently touched.

10. Allow the ladyfingers to cool for a few minutes on the sheets before carefully releasing them from the parchment with a flat spatula while they are still warm. After the ladyfingers are released from parchment, allow them to cool completely on the baking sheet.

11. Storage information: Store, well wrapped, at room temperature for 3 days, or wrap tightly and freeze for up to 1 month.

Tips from our Bakers

• If you want ladyfingers to remain soft, wrap in plastic or store in an airtight container until ready to use. If you don't mind a crisp ladyfinger, just store on the counter, at room temperature.

Baker’s Resources

• Recipe success guide
• Tips & techniques
• High-altitude baking
• Baker’s yeast
• Ingredient weight chart
• Tools & pans
• How to measure flour
• Safe handling instructions

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4.8 out of 5 stars out of 5 stars 1595 Reviews Reviews King Arthur Pure Vanilla Extract - 16 oz $84.95 4.9 out of 5 stars out of 5 stars 3502 Reviews Reviews All-Purpose Flour $6.95 4.4 out of 5 stars out of 5 stars 34 Reviews Reviews Gluten-Free Measure for Measure Flour - 3 lb $10.95 4.9 out of 5 stars out of 5 stars 6272 Reviews Reviews Half-Sheet Baking Parchment Paper - 50 pack $19.95

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