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Ladyfingers side by side on a baking paper.
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5 from 1 vote

Homemade Ladyfingers Recipe (VIDEO)

Perfectly baked and ever so slightly crisp on the outside, yet soft and airy on the inside, this Homemade Ladyfingers Recipe (Savoiardi) is a game changer for your next tiramisu! So much better than buying store-bought cookies! This savoiardi recipe is so easy to make and the cookies bake up so light and fluffy like perfect little sponges.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert
Cuisine: Italian
Servings: 28 cookies
Calories: 37kcal
Author: Kata

Ingredients

For ladyfinger (makes 28)

  • 4 Eggs room temp. white and yolk separately
  • 100 g Granulated sugar 50g to make whip the egg yolk, 50g to whip the egg white
  • 60 g Pastry flour sifted
  • 50 g Corn starch sifted
  • Pinch of salt
  • Powdered sugar lightly dust before baking

Instructions

  • Heat oven to 200 C / 392 F no fan
  • In a Stand mixer, or with the help of an Electric hand mixer, whip egg yolk and half of the sugar for 3-4 minutes until sugar dissolves. When you take a small amount of egg yolk and sugar mixture between your fingers it should be smooth and not grainy
  • Ideally using a Stand mixer, make the meringue; Start whipping egg white, then when it´s foamy, start adding the sugar, a small amount at a time. Whip for about 5 minutes just until early stiff peaks but do not over-beat it
  • Sift together dry ingredients (flour, starch, salt)
  • Loose up the egg yolk mixture with about ¼ of the meringue, then fold in the rest of the meringue and the flour mixture VERY carefully in 4 steps. Use a Rubber spatula to make sure that you do not deflate the batter
  • Get your piping bag with a round nozzle tip and pipe 28 equal sized finger shapes leaving enough space in between them.
  • Dust with powdered sugar
  • Bake for 10-12 minutes. After baking, let them cool on Cooling rack
  • Store at room temperature in air-tight container

Video

Notes

INGREDIENT NOTES:
  1. Measure your ingredients with a Digital scale for accuracy
  2. Do not skip the starch, it helps to achieve the signature airy texture
TECHNIQUE NOTES:
  1. Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details, and science behind baking.
  2. Whip the egg yolk mixture all the way until sugar fully dissolves
  3. Whip the meringue until early stiff peaks only. Do not over-whip it as egg white, when over-whipped, tend to form lumps making it impossible to fold in with the rest of the ingredients
  4. Do not overfold the batter as it can get runny making it impossible to pipe

Nutrition

Calories: 37kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.003g | Cholesterol: 23mg | Sodium: 9mg | Potassium: 17mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 34IU | Calcium: 4mg | Iron: 0.2mg