La La Ladyfingers Homemade Recipe brings you classic, airy ladyfingers that are perfect for tiramisu, trifles, or simply enjoying with coffee. These homemade treats are golden, light, and dusted with powdered sugar for a touch of sweetness. If you’ve never made ladyfingers from scratch, you’ll be surprised how easy and rewarding it is!
Ingredients
- 4 large eggs, separated
- 2/3 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, beat the egg yolks with 1/3 cup of the sugar and vanilla extract until thick and pale, about 3–4 minutes.
- In a separate clean bowl, beat the egg whites and salt until soft peaks form. Gradually add the remaining 1/3 cup sugar and continue beating until stiff, glossy peaks form.
- Gently fold the egg yolk mixture into the egg whites using a spatula, being careful not to deflate the mixture.
- Sift the flour over the egg mixture and gently fold it in until just combined.
- Transfer the batter to a piping bag fitted with a 1/2-inch round tip. Pipe 3-inch long strips onto the prepared baking sheets, leaving about 1 inch between each.
- Dust the piped batter generously with powdered sugar.
- Bake for 10–12 minutes, or until the ladyfingers are lightly golden and spring back when touched.
- Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Tips
- Use room temperature eggs for best volume.
- Be gentle when folding to keep the batter airy.
- Store cooled ladyfingers in an airtight container for up to 3 days, or freeze for longer storage.
FAQ
Can I use ladyfingers for tiramisu?
Absolutely! These homemade ladyfingers are perfect for tiramisu and other layered desserts.
Can I make them gluten-free?
Yes, substitute a 1:1 gluten-free flour blend for the all-purpose flour.
Related recipe: Reese’s Peanut Butter Cup Cupcakes
