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Published prior to 2008

There is no comparison between a homemade ladyfinger and a store-bought. These are light and airy, and are extremely tasty eaten plain, or used in your favorite dessert. If you want ladyfingers to remain soft, wrap in plastic or store in an airtight container until ready to use. If you don't mind a crisp ladyfinger, just store on the counter, at room temperature.

3 large eggs, separated
9 tablespoons granulated sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice (fresh is best, but bottled will do)
pinch of salt
2/3 cup Round Table Pastry Flour
confectioners' sugar

Preheat oven to 350°F.

Beat the egg yolks, 6 tablespoons granulated sugar, vanilla extract, lemon juice and salt until light in color, and most of the sugar has dissolved. Set aside.

In another bowl, beat egg whites until soft peaks form. Continue beating while adding the remaining 3 tablespoons sugar, one tablespoon at a time, until whites are stiff.

Fold half the flour into the egg yolk mixture. Gently fold the egg whites into the yolk mixture, then add the remaining flour, stirring gently to mix.

Transfer the batter to a pastry bag fitted with a half-inch plain round tip. Pipe batter about 1-inch wide and 4 inches long onto parchment-lined or lightly greased baking sheets. Space ladyfingers about 1-inch apart. Sprinkle the tops lightly with confectioners' sugar.

Bake for 15 minutes, or until a light gold color; don't let ladyfingers brown. Immediately remove from baking sheet and cool completely on a wire rack. Makes about 24 ladyfingers.

This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 4, March-April 1992 issue.


  • star rating 03/15/2012
  • fran2102 from KAF Community
  • This recipe was excellent. I have a heavy hand when it comes to "folding" and these cookies turned out great. The secret really is to only use KAF pastry flour.