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Source: Cooking at a Glance - Cookies
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  1 Hour 5 Minutes
  Makes about 36 ladyfingers
These dainty and versatile sponge cakes can be made into sandwiches with jam or preserves, used to line a dessert mold, or simply served with fresh fruit and a cup of tea.
4 egg whites
1/2 cup sifted powdered sugar
4 egg yolks
1 teaspoon vanilla
3/4 cup sifted cake flour
4 teaspoons powdered sugar
Ladyfingers Recipe at
In a large mixing bowl let the egg whites stand at room temperature for 30 minutes. Line a cookie sheet with parchment paper or brown kraft paper. Set aside. In a large mixing bowl beat egg whites with an electric mixer on high speed till soft peaks form (tips curl). Gradually add 1/4 cup of the powdered sugar, beating till stiff peaks form (tips stand straight).

In a small mixing bowl beat the egg yolks on medium speed for 1 minute. Gradually add the remaining 1/4 cup powdered sugar, beating on high speed till thick and lemon colored, 4 to 5 minutes. Stir in vanilla. By hand, fold egg yolk mixture into egg whites. Gradually fold in cake flour about one fourth at a time. Spoon batter into a pastry bag fitted with a large round tip (about 1/2 inch in diameter). Pipe 3 1/2 x3/4-inch strips of batter 1 inch apart on the prepared cookie sheet. (Or, spoon batter into lightly greased ladyfinger molds till batter is even with top of pan.) Sift 4 teaspoons powdered sugar over cookies.

Bake in a preheated 350 degrees oven for 8 to 10 minutes, or till lightly browned. Transfer cookies on paper or in ladyfinger molds to a rack; cool about 10 minutes. Remove ladyfingers from the paper or molds, then cool completely on the rack. Store in the freezer.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 36 ladyfingers
Calories: 22
Fat. Total: 1g
Protein: 1g
Carbohydrates, Total: 3g
Sodium: 7mg
% Cal. from Fat: 41%
Cholesterol: 24mg
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Gwen, LA Reviewed: 06/02/2008
I always have so much trouble finding Ladyfingers when it comes time to make my special dessert that calls for them. I decided to find a recipe and try my hand at making these wonderful little cakes myself. I was so (pleasantly) surprised to find that they are so easy to make! This recipe is a double, thumbs up! When I look back on all the time and money that I spent to find these cakes then to learn I could do them myself with such little effort. This is a great time (and money!) saver. I won't be using them just for my special dessert anymore!. My family will see these around a lot more often in a lot more desserts!
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