Lady fingers recipe
Lady fingers are Italian piped sponge cake cookies. They are named from appearance that reminds delicate fingers of lady. Lady fingers also known as Savoiardi cookies. I like to use these cookies in many desserts, and I am sharing this lady fingers recipe with you. I make lady fingers gluten free when I use for macarons and gluten free desserts. All-purpose flour will work for this recipe as well.
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What are lady fingers?
Egg white and egg yolks whipped separately and folded together. Dry ingredients folded in piped onto baking sheet and baked until golden around the edges.
Ingredients for gluten free lady fingers
- eggs separated room temperature
- granulated sugar
- gluten free flour
- corn starch
- pinch of salt
How to make lady fingers (Savoiardi)
Preheat oven to 400oF (205oC)
Line two baking sheets with parchment paper
Fit large pipping bag with round pipping tip. Sift flour, corn starch and pinch of salt. Set aside.
Place egg whites in bowl of stand mixer beat for 1-2 minutes, add 2 tablespoons of granulated sugar. Beat until stiff and glossy.
In another mixing bowl beat egg yolks and remaining sugar until pale in color.
Fold half the egg whites into egg yolk mixture. Fold in flour, and then add remining egg whites. Be very gentle when folding ingredients together. Stir until ladyfinger butter is completely combined but do not overdo it.
Tip from Marina: overmixing the batter will cause lady fingers to deflate and you will have flat cookies.
Transfer mixture into pipping bag. Pipe on prepared baking sheet 4” lines, leaving 2” of space between sponge cookies.
Bake lady fingers at 400oF (205oC) for 10-15 minutes or until the edges are golden brown.
How to store
Lady fingers can be stored in an airtight container for up to 7 days. I do not recommend freezing lady fingers, as they may become soggy. It is always the best to make them fresh.
Where to use lady fingers
- They are so delicious on their own
- Tiramisu cake
- Tiramisu macarons
- Sandwich lady gingers with jam, ganache, or lemon curd.
- Dip into chocolate and cover with nuts.
- Layers in verinne
If you try these Lady fingers recipe, please make sure to tag me on the social media and leave a rating down below. I would love to see your creations! Happy Baking! Other recipes to check:
- Egg yolk cookies
- Chocolate Brownie cookies
- Chocolate swirl meringue cookies
- Eclair recipe
- Fraisier cake
Lady fingers recipe
Equipment
- 1 stand mixer or electric hand mixer
Ingredients
- 3 eggs separated room temperature
- ½ cup granulated sugar
- ¾ cup gluten free flour
- 1 Tablespoon corn starch
- pinch of salt
Instructions
- Preheat oven to 400oF (205oC)
- Line two baking sheets with parchment paper.
- Fit large pipping bag with round pipping tip.
- Sift flour, corn starch and pinch of salt. Set aside.
- Place egg whites in bowl of stand mixer beat for 1-2 minutes, add 3 tablespoons of granulated sugar. Beat until stiff and glossy.
- In another mixing bowl beat egg yolks and remaining sugar until pale in color.
- Fold half the egg whites into egg yolk mixture.
- Fold in flour, and then add remining egg whites. Be very gentle when folding ingredients together. Stir until ladyfinger butter is completely combined but do not overdo it.
- Transfer mixture into pipping bag. Pipe on prepared baking sheet 4” lines, leaving 2” of space between sponge cookies.
- Bake the lady finger for 10-15 minutes or until the edges are golden brown.