Go Back

Ladyfingers

Print Recipe

Ingredients
  

  • 4 eggs (separate yolks and whites, saving yolks for later)
  • 3/4 cup sugar
  • 1 tsp vanilla extract
  • 1 cup flour
  • 1 tbsp cornstarch
  • 1/2 tsp baking powder
  • Pinch of salt
  • Powdered sugar as needed for dusting

Instructions
 

  • Combine flour, cornstarch, baking powder and salt, then set aside. Separate whites and yolks, reserving the yolks for later, and preheat the oven to 350 degrees.
  • Whisk the whites until they start to thicken, slowly adding sugar while whisking, and continue whisking until stiff peaks form. Add vanilla and sift about ⅓ of the flour/cornstarch/baking powder mixture into the whites at a time and fold in until incorporated, being careful to knock as little air out as possible. 
  • Transfer the mixture to a piping bag, and pipe 1-inch by 3 or 4-inch “fingers,” or whatever your desired shape is, onto parchment paper or a non-stick baking sheet. Dust lightly with powdered sugar and bake at 350 for 12 to 15 minutes until fingers have puffed and turned golden brown.
  • Remove from oven, cool slightly, transfer to a rack and cool to room temperature.

Notes

You can cool your finished ladyfingers to room temperature and store in an airtight container for one to two days, or in an airtight container in the freezer for four to six weeks.