Ladyfingers are a type of cookie best known as the base for tiramisu, but they also make a wonderful accompaniment to coffee or tea. Light and crisp, they’re perfect for gatherings, as they can be baked quickly and with minimal effort.
TECHNIQUE
Ladyfingers are simple to make and rely on just a few basic, but important techniques: whisking, folding, and piping.
Firstly, whisking is crucial and can make or break the recipe. Both the egg yolks and egg whites must be whisked properly to incorporate enough air, which gives the cookies their light, sponge-like texture.
Secondly, folding the ingredients together gently is essential to maintain the airiness introduced during whisking. Overmixing at this stage can deflate the batter and result in dense ladyfingers.
Finally, piping the batter onto the tray shapes the cookies and determines their final appearance. Consistent size and spacing will help them bake evenly and look clean and uniform, especially important if you’re using them in a layered dessert like tiramisu.
- 2 room temperature large eggs, separated
- 1/8 tsp cream of tartar
- 1/4 cup granulated sugar (50g)
- 1 tsp pure vanilla extract (5g)
- 1/2 tsp salt (2g)
- 1/3 cup all-purpose flour (46g)
- 1/4 tsp baking powder (1g)
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Preheat your oven to 375°F and line a large baking sheet with parchment paper.
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In a bowl, whisk the egg yolks with half of the sugar until pale and thick.
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In a separate bowl, whisk the egg whites with the cream of tartar and salt until frothy, then gradually whisk in sugar until the whites hold a firm peak.
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Next, fold the egg whites into the egg yolks.
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Sift in the flour, baking powder and fold very gently.
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Lastly, place in a piping bag with a large round tip and pipe 4-6 inch strips.
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Bake for 15 minutes until golden brown.
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Cool on the baking sheet briefly, before transferring to a wire rack to cool completely.
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Enjoy!
Anonymous says
Wow! I am going to try it without eggs.
Anonymous says
Can you make ladyfingers without eggs?
Rajin says
Yes, you can use whipped aquafaba (chickpea water) to replace the egg whites, and buttermilk or egg replacer in the place of the egg yolks. Although, you may need to add more flour to get the right consistency.