To make Chocolate Lady Fingers, substitute 3/4 cup all-purpose flour plus 2 tablespoons cocoa powder for the all-purpose flour.

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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (205 degrees C). Line two 17 x 12 inch baking sheets with baking parchment. Fit large pastry bag with a plain 1/2 inch round tube.

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  • Place egg whites in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy. In another bowl beat egg yolks and remaining sugar. Whip until thick and very pale in color.

  • Sift flour and baking powder together on a sheet of wax paper. Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites. Transfer mixture to pastry bag and pipe out onto prepared baking sheet. Bake 8 minutes.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

25 calories; 0.4 g total fat; 16 mg cholesterol; 11 mg sodium. 4.6 g carbohydrates; 0.8 g protein; Full Nutrition

Reviews (194)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/20/2007
After readings some the other reviews, I thought I'd share a couple of little tips I learned from the pastry chef at Joel's (a five star restaurant in Atlanta) to keep ladyfingers from spreading too much when baking. First make sure you've sifted the flour really well before using. Second, keep an eye on the egg whites and don't over-whip them. Third, GENTLY fold the egg yolks into the whites. Again, don't over whip! Finally, place a cookie cutter on the parchment paper or silpat and pipe the mixture into the cookie cutter until it's about halfway full. Lift the cookie cutter up and move it approximately 1 inch away and repeat. You end up with nice round absorbent ladyfingers that are perfect for tiramisu. Hope this helps! Read More
(890)

Most helpful critical review

Rating: 3 stars
11/11/2011
These came out looking wonderful and i sprinkled with sugar as well. However they are a little too eggy for me. Perhaps that is what homemade lady fingers are supposed to taste like. Have only had the kind from the store--prepackaged. I will try again though and use a little vanilla as i read someone else did. Thanks for the recipe... Read More
(15)
245 Ratings
  • 5 star values: 156
  • 4 star values: 62
  • 3 star values: 16
  • 2 star values: 8
  • 1 star values: 3
Rating: 5 stars
02/20/2007
After readings some the other reviews, I thought I'd share a couple of little tips I learned from the pastry chef at Joel's (a five star restaurant in Atlanta) to keep ladyfingers from spreading too much when baking. First make sure you've sifted the flour really well before using. Second, keep an eye on the egg whites and don't over-whip them. Third, GENTLY fold the egg yolks into the whites. Again, don't over whip! Finally, place a cookie cutter on the parchment paper or silpat and pipe the mixture into the cookie cutter until it's about halfway full. Lift the cookie cutter up and move it approximately 1 inch away and repeat. You end up with nice round absorbent ladyfingers that are perfect for tiramisu. Hope this helps! Read More
(890)
Rating: 5 stars
02/20/2007
After readings some the other reviews, I thought I'd share a couple of little tips I learned from the pastry chef at Joel's (a five star restaurant in Atlanta) to keep ladyfingers from spreading too much when baking. First make sure you've sifted the flour really well before using. Second, keep an eye on the egg whites and don't over-whip them. Third, GENTLY fold the egg yolks into the whites. Again, don't over whip! Finally, place a cookie cutter on the parchment paper or silpat and pipe the mixture into the cookie cutter until it's about halfway full. Lift the cookie cutter up and move it approximately 1 inch away and repeat. You end up with nice round absorbent ladyfingers that are perfect for tiramisu. Hope this helps! Read More
(890)
Rating: 5 stars
09/25/2005
I too was making tiramisu and couldn't find the prepackaged kind so I gave these a try. I didn't have the patience for piping so I just lined a jelly roll pan with greased waxed paper, spread the batter, baked for eight mins and after cooling, cut them into strips. Everyone who tried my tiramisu said that it was the best yet, thanks to the homemade ladyfingers- very nice. Read More
(681)
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Rating: 4 stars
08/13/2004
This recipe didn't work perfectly for me - however, I think it was due to the room temp when i was mixing and piping - little too hot - and the fingers spread out and turned out rather gummy. However, I saved a little batter in the fridge; I piped and baked a few fingers the next day and VOILA! Poofy and cakey, as they should be. So if you notice a first panful goes flat, try cooling the batter and trying again later. Read More
(335)
Rating: 5 stars
02/16/2006
Very good the only thing I would suggest is the importance of a bit of vanilla (1/2 tsp) and extracts like almond or lemon to really kick it up a notch. Read More
(160)
Rating: 5 stars
12/17/2006
These cookies were awesome! I found them very easy to make. And I love the fact that they require so few ingredients and such a short baking time. They are very light and airy! I didn't have a problem with them spreading too much like others did. Although I can say that they are kind of a thinner cookie which worked well for my Tiramisu. I'm still not sure about the Tiramisu but the cookies rocked! I got 38 cookies from this recipe it may vary for others as I "piped" them through a plastic bag and I wasn't very good at getting them all the same size. I did cook them for 7 minutes instead of 8. I found that the bottoms were nice and brown and the tops were very light. My husband ate like 12 of them with a tall glass of milk before I made my tiramisu! I will definitely use this recipe again and again! Read More
(92)
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Rating: 5 stars
07/16/2003
Very nice and light cookies that are excellent for tiramisu. Try Tiramisu III by Kristine. With these ladyfingers make sure you watch the bottoms for burning. They also tend to spread a bit so don't crowd them. Read More
(70)
Rating: 5 stars
02/02/2004
Perfect! I wasn't able to find ladyfingers at the grocery store for a last-minute tiramisu, but these were so easy and perfect, I will use this recipe from now on! I use wax paper rolled into a cone, fill with the batter, twist the top closed and snip off the tip- couldn't be easier. I piped onto a baking sheet with a Silpat instead of parchment. Thanks for sharing the recipe~~~ Read More
(58)
Rating: 5 stars
04/22/2008
I made these for Tiramisu II, and I've never seen a lady finger before, so I was going in blind. I did as others and just spread out onto a cookie sheet on a greased parchment paper. They turned out fabulous!! I baked at 375F for 10 mins and than, pulled them out to cool. Turned off oven & let them cool for 15 mins. I cut them into strips than let them cool for 20 more mins than stuck back in the warm oven. This dried them out a tad more so I could use them in my Tiramisu without them getting too soggy. It turned out perfect!! Read More
(49)
Rating: 5 stars
03/24/2003
Possibly the easiest recipe I have found for ladyfingers. They turned out great. I baked mine a little longer on insulated baking sheets to get a drier cookie for tiramisu. These would be great in a lot of layered desserts. Read More
(43)
Rating: 3 stars
11/11/2011
These came out looking wonderful and i sprinkled with sugar as well. However they are a little too eggy for me. Perhaps that is what homemade lady fingers are supposed to taste like. Have only had the kind from the store--prepackaged. I will try again though and use a little vanilla as i read someone else did. Thanks for the recipe... Read More
(15)