Lady Fingers Recipe
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Lady Fingers are Italian piped sponge cake cookies. They are named after their appearance, which reminds one of the delicate fingers of a lady. Lady Fingers are 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 them for macarons and gluten-free desserts. All-purpose flour will work for this recipe as well.
Why you’ll love this recipe
- Lady Fingers are so delicious on their own and can be added to the Holiday Cookie Box.
- Can be used in many desserts like Tiramisu cake or Tiramisu Macarons.
- You can sandwich Lady Fingers with jam, ganache, or lemon curd and serve.
- These cookies are gluten-free.
Ingredients note
- Egg. Large eggs at room temperature.
- Sugar. White granulated sugar.
- Flour. Guten-free flour. All-purpose flour will also work for this recipe.
- Corn starch. Make sure it is sifted with the flour.
- Salt. Pinch of salt for taste.
How to make this recipe
Preheat oven to 400oF (205oC). Line two baking sheets with parchment paper. Fit large pipping bag with round pipping tip. Sift flour, cornstarch, and a pinch of salt. Set aside. Place egg whites in a bowl of a stand mixer, beat for 1-2 minutes, and add two 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 the egg yolk mixture. Fold in flour, and then add the remaining 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 the mixture into a piping 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. Once the ladyfingers are fully cooled, remove them from the baking mat and place them into a tight container.
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Recipe FAQs
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.
Yes, absolutely.
If you try this Lady Fingers recipe, please make sure to tag me on social media and leave a rating down below. I would love to see your creations! Happy Baking!
Recipe
Lady Fingers Recipe
Equipment
- 1 stand mixer or electric hand mixer
Ingredients
- 3 eggs room temperature
- ½ cup white 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 a pinch of salt. Set aside.
- Place egg whites in the bowl of a stand mixer, beat for 1-2 minutes, and add three 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 the egg yolk mixture.
- Fold in flour, and then add the remaining egg whites. Be very gentle when folding ingredients together. Stir until ladyfinger butter is completely combined, but do not overdo it.
- Transfer the mixture into a piping 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.