I had the idea of making homemade ladyfingers in my mind for a long time, to make my beloved tiramisu or my delicious trifle, so I decided to prepare them with this wonderful recipe with excellent results.
The recipe is simple, you need to follow some rules, such as using eggs not cold from the fridge, whisking the egg whites stiff and incorporating them delicately into the yolk mixture, and finally filling the pastry bag with the batter and forming our ladyfingers, I made them nice and thick because I really love Sardinian ladyfingers, the bigger ones, the pistoccus, which are more absorbent and melt in your mouth!
Well, I assure you it’s much simpler to make them than to write about it, so if I’ve piqued your interest, let’s prepare them together!
See you soon, Susy
- Difficulty: Medium
- Cost: Very Cheap
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 14 Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Energy 59.84 (Kcal)
- Carbohydrates 9.11 (g) of which sugars 5.74 (g)
- Proteins 2.09 (g)
- Fat 1.83 (g) of which saturated 0.78 (g)of which unsaturated 1.02 (g)
- Fibers 0.11 (g)
- Sodium 12.68 (mg)
Indicative values for a portion of 13 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Homemade Ladyfingers
Amount for about 20 ladyfingers
- 90 g egg yolk
- 80 g egg whites
- 70 g all-purpose flour
- 60 g sugar
- to taste powdered sugar
- 1 bean vanilla (Or essence)
You Will Need
- Pastry bag
- Electric whisks
How to Make Homemade Ladyfingers
I turn on the oven to 392°F and line the baking sheet with parchment paper.
I keep the eggs at room temperature for a few hours. I separate the yolks from the whites. I whisk the egg whites stiff using electric whisks. I start whisking and when the classic foam forms, I add half of the sugar in several additions. Once ready, I set them aside and take care of the yolks.
Still using the electric whisks, I whisk the yolks with the remaining sugar until I obtain a light and foamy mixture.
I combine the whipped egg whites with the yolks, mixing from the bottom up with a spatula and very gently until the two mixtures are combined. I add the sifted flour in two additions, always mixing with the spatula from the bottom up, taking care not to deflate the obtained mass.
I put the mixture in a pastry bag fitted with a smooth 1 cm nozzle, and lay down the first biscuit stick, about 4-5 inches long, and then lay another one on top, (this is because the first strip of mixture will surely drop, so by adding a second one, our ladyfingers will be more voluminous).
Once all the ladyfinger cookies are made, I sprinkle them on top with granulated sugar and then with powdered sugar and bake for about 12 minutes at 392°F in static mode.
At the end of baking, I remove them from the oven, add a sprinkle of powdered sugar, and let them cool well before removing them from the tray.
They can be stored for up to a week in a cookie container after leaving them to dry for a day at room temperature.
