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Ladyfingers, known globally as Savoiardi, boudoir biscuits, or sponge fingers, are a staple in many classic desserts. These long, finger-shaped cookies have a light and airy texture, making them perfect for absorbing flavors in dishes like tiramisu and trifle. Unlike store-bought versions that tend to be dry and flavorless, homemade ladyfingers are soft, spongy, and just the right amount of sweet.
Enjoy ladyfingers alongside a steaming cup of hot chocolate or aromatic coffee, or incorporate them into our delightful single serving tiramisu recipe for a sweet treat.
Why You’ll Love This Ladyfingers Recipe
- Simple Ingredients: Just 4 basic ingredients are needed.
- Quick to Make: Ladyfingers are surprisingly easy and quick to prepare.
- Versatile Use: Perfect for tiramisu, trifles, or as a standalone snack.
- Homemade Quality: Far superior in taste and texture to store-bought varieties.
- Small Batch Convenience: Ideal for those who don’t need large quantities.
Ingredients
If you have any ingredients leftover from this small batch ladyfingers recipe, check out our Leftover Ingredients Recipe Finder.
- Egg: This recipe requires 1 large egg. Separating the egg, then whipping the white and yolk separately with sugar, infuses air into the mixture, essential for creating light, airy ladyfingers.
- Sugar: Granulated sugar is used to add the perfect amount of sweetness to the ladyfingers.
- Flour: All-purpose flour is the choice here, providing the ideal structure for the cookies.
- Baking Powder: A touch of baking powder is key for giving the ladyfingers a gentle lift, enhancing their spongy texture.
Recipe Variations
Discover the versatility of ladyfingers with these simple yet delightful variations:
- Chocolate-Dipped Ladyfingers: For a sweet twist, dip one end of the baked ladyfingers in melted chocolate, then let it cool and harden.
- Lemon Zest: Add a fresh zing by incorporating lemon zest into the batter for a citrusy flavor.
- Cinnamon Sugar Ladyfingers: Mix cinnamon and sugar, then sprinkle on top before baking for a warm, spiced flavor.
- Orange Glazed: Brush baked ladyfingers with an orange juice and powdered sugar glaze for a sweet, citrusy finish.
- Cocoa Dusting: Give them a chocolaty touch by dusting with cocoa powder before serving.
How To Make Ladyfingers
- Separate an egg. Place the egg white in one bowl and the egg yolk in a separate bowl. Whip the white until foamy, then add in 1/2 tablespoon of sugar and beat until stiff and glossy peaks form. Whipping the egg white will help to give the cookies a light, cake-like texture.
- In a separate small bowl, whip the egg yolk and the remaining sugar. This step adds richness to your cookies.
- Fold half of the egg white mixture into the yolk mixture.
- Fold in the flour and baking powder.
- Gently fold in the remaining egg whites.
- Fill a piping bag with the batter and pipe into 3-inch long lines about an inch apart on a baking sheet.
- Bake for 7-8 minutes.
- Remove from the oven and allow to cool.
Recipe will yield between 5-8 cookies.
Making ladyfingers is so simple with this recipe that you’ll prefer it over store-bought ones. The beauty of this small batch approach is that it leaves you with just enough to enjoy without worrying about storage. When you’re in the mood for more, just whip up another batch!
Expert Tips
- Egg Separation: Ensure no yolk mixes with the egg whites. Even a small amount of yolk can prevent the whites from whipping up properly.
- Gradual Sugar Addition: Slowly add sugar to the egg whites. This method gives the sugar enough time to dissolve completely.
- Gentle Folding: Carefully fold the egg whites into the yolks. Be gentle to maintain the volume and prevent the whites from deflating.
- Drop Cookie Method: For an alternative shape, try making round ladyfingers. Use a tablespoon or cookie scoop to drop the batter onto a cookie sheet, spacing them 2 inches apart. This method creates cookies perfect for dipping into coffee or custard.
Creative Uses For Ladyfingers
Our small batch ladyfingers recipe isn’t just for making standalone cookies. These versatile treats can be the star ingredient in several single-serving dessert recipes. Here’s how you can incorporate them:
- Tiramisu For One: Replace store-bought ladyfingers with these homemade ladyfingers for a personal twist on this classic Italian dessert.
- Icebox Cake For One: Swap out graham crackers and layer ladyfingers for a unique texture in this no-bake delight.
- Coconut Cream Pie For One: Use ladyfingers as a base instead of shortbread cookie sticks for an added sponge-like quality that complements the creamy filling.
- Strawberry Shortcake – Substitute the usual shortcake biscuit with ladyfingers for a lighter, more delicate dessert experience.
Frequently Asked Questions
Separating eggs is a key step in many recipes, including this ladyfingers one where the egg white and yolk are used separately. Here are two effective methods for separating eggs:
Shell to Shell Method:
Crack the egg gently on a flat surface or the rim of a bowl, aiming for the middle.
Over a bowl, use your thumbs to open the egg, letting the yolk settle in one half while the white falls into the bowl.
Gently transfer the yolk between the two halves, allowing more of the white to fall into the bowl, until you’re left with just the yolk.
Through the Fingers Method:
Crack the egg into your open palm.
Allow the whites to slip through your fingers into a bowl, leaving the intact yolk in your hand.
A small amount of egg white in the yolk is usually fine. However, be careful to avoid any yolk in the white, as it can prevent the whites from whipping up properly.
Accurate flour measurement is crucial for perfect ladyfingers and other baked goods. If they don’t turn out as expected, the first thing to check is how the flour was measured.
Weighing Ingredients: The most precise method is to weigh your flour. In the U.S., this isn’t as common, but a digital scale can accurately measure both flour and sugar.
Without a Scale: If you don’t have a scale, you can still measure flour accurately by following these steps:
Loosen the Flour: Stir the flour in its container to break up any compaction.
Spoon and Fill: Gently spoon the flour into a dry measuring cup, without packing or shaking it down.
Level Off: Use the flat edge of a knife to level off the flour at the top of the measuring cup.
Remember, 1/4 cup of flour should weigh around 31 grams. This method ensures you have the right amount of flour for your recipe to succeed.
While piping bags are useful, you can easily substitute them with a plastic sandwich bag, especially a larger zip-top one. Many people already have these in their kitchen, and they’re quite easy to use.
How to Use a Plastic Bag for Piping:
Fill the Bag: Spoon the batter into the bag, pushing it towards one corner.
Secure the Top: Twist the top of the bag tightly, holding it firmly in place.
Cut the Corner: Use scissors to snip off the tip of the corner. Start with a small cut; you can always make it larger if needed to adjust the flow of the batter.
Start Piping: Hold the bag at the twisted end and gently squeeze, guiding the batter out of the cut corner to pipe your ladyfingers.
This simple and effective method allows you to pipe ladyfinger batter without needing specialized equipment.
Homemade ladyfingers will keep well in the refrigerator, covered for a few days. If you would like to freeze ladyfingers, double wrap them in plastic wrap or place in an airtight container. To use from frozen, defrost at room temperature for about 30 minutes. Use as normal.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
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For examples of the dishes used at One Dish Kitchen, please visit our Store page.
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Small Batch Ladyfingers
Ingredients
- 1 large egg
- 2 ½ tablespoons sugar , divided
- ¼ cup all-purpose flour
- ⅛ teaspoon baking powder
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).Carefully separate the egg, placing the yolk in one bowl and the white in another.
- With a hand mixer or large whisk, beat the egg white until it becomes foamy. Gradually add ½ tablespoon of sugar and continue to beat until the mixture is glossy.
- In a different bowl, whip the egg yolk with 2 tablespoons of sugar.
- Gently fold half of the whipped egg white into the yolk mixture. Then, carefully fold in the flour and baking powder.
- Fold in the remaining egg white, being careful to maintain the mixture's lightness.
- Transfer the batter into a piping bag fitted with a large round tip, or use a medium-sized plastic bag with the corner cut off. Pipe the batter onto a small baking sheet in 3-inch long strips, spaced about 1 inch apart.
- Bake for 7-8 minutes.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I never realised they were so easy yo make. Tiramisu here I come
egg whites need to be foamy, or whipped?
Whip the egg white until it is foamy and then add in ½ tablespoon of sugar and beat until stiff and glossy peaks form. Photograph 1 in the recipe post shows how the egg white when whipped should look.
very easy and tasty – I dusted them with powdered sugar. ladyfingers are a favorite of mine, so I was glad this makes just a few bc I will eat them all
Recipe says egg whites plural, how many?
Use 1 egg in this recipe. The egg yolk and the egg white needs to be separated and will each be used in different parts of the recipe.
If I wanted to make these chocolate fingers, how much cocoa powder would you use? I was thinking 2 Tbsp flour + 2 Tbsp cocoa powder to make the 1/4 cup. Thoughts?
I haven’t tested a chocolate ladyfingers recipe so I don’t know for sure how much cocoa powder should be added. Your estimation sounds about right, though. If you make a chocolate version, please let me know how they turn out.