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Ladyfingers, also called Savoiardi or sponge fingers, are light, airy cookies that are a key ingredient in classic desserts like tiramisu and trifle. This small batch recipe delivers homemade ladyfingers that are soft, spongy, and perfectly sweet.
Ladyfingers are wonderfully versatile! Pair them with a warm mug of rich Hot Chocolate or your favorite coffee for a delightful treat. For something extra special, use them in our single serving Tiramisu recipe, where their delicate texture truly shines. They’re also perfect for layering in our individual Trifle recipe or crumbling over a bowl of creamy Vanilla Ice Cream for added crunch and flavor.
Why You’ll Love This Recipe
- Minimal Ingredients: Made with just 4 simple, pantry staples.
- Quick & Easy: Whip up these light and airy cookies in no time.
- Versatile: A perfect addition to tiramisu, trifles, or as a sweet treat on their own.
- Fresh & Flavorful: Homemade ladyfingers boast a taste and texture far better than store-bought options.
- Perfectly Sized: A small batch recipe designed for when you need just enough without excess.
Ingredients
If you have any ingredients leftover from this small batch ladyfingers recipe, check out our Leftover Ingredients Recipe Finder.
- Egg: Use 1 large egg, separated into yolk and white. Whipping them separately with sugar incorporates air, ensuring light, airy ladyfingers.
- Sugar: Granulated sugar adds just the right amount of sweetness.
- Flour: All-purpose flour provides structure, giving the ladyfingers their signature texture.
- Baking Powder: A small amount helps the ladyfingers rise gently, creating a soft, spongy consistency.
Recipe Variations
Explore creative ways to elevate your ladyfingers with these simple variations:
- Chocolate-Dipped: Dip one end of the baked ladyfingers in melted chocolate and allow it to harden for a sweet, elegant treat.
- Lemon Zest: Fold in a bit of lemon zest for a bright, citrusy flavor that pairs beautifully with creamy desserts.
- Cinnamon Sugar: Sprinkle a mixture of cinnamon and sugar on top before baking for a warm, spiced finish.
- Orange Glaze: Brush the cooled ladyfingers with a glaze made from orange juice and powdered sugar for a sweet, tangy touch.
- Cocoa Dusting: Lightly dust the baked cookies with cocoa powder before serving for a subtle chocolaty hint.
How To Make Ladyfingers
These step-by-step photos and instructions are here to help you visualize how to make a small batch of ladyfingers. See the recipe box below for ingredient amounts and full recipe instructions.
- Separate the Egg: Place the egg white in one bowl and the yolk in another. Beat the egg white until foamy, then add 1/2 tablespoon of sugar. Continue whipping until stiff, glossy peaks form. This step helps create the cookies’ light, airy texture.
- Whip the Egg Yolk: In a separate small bowl, whisk the yolk with the remaining sugar until the mixture is thick and pale. This step adds richness to the batter.
- Combine the Mixtures: Gently fold half of the whipped egg whites into the egg yolk mixture to lighten it.
- Add Dry Ingredients: Fold in the flour and baking powder until just combined.
- Incorporate Remaining Egg Whites: Carefully fold in the remaining whipped egg whites, ensuring you maintain as much air as possible.
- Pipe the Batter: Transfer the batter to a piping bag and pipe 3-inch-long lines onto a baking sheet, spacing them about an inch apart.
- Bake: Bake in a preheated oven for 7-8 minutes, or until the ladyfingers are lightly golden and set.
- Cool: Remove from the oven and allow the cookies to cool completely on the baking sheet.
Recipe will yield between 5-8 cookies.
Expert Tips
- Separate Eggs Carefully: Make sure no yolk gets into the egg whites, as even a small amount of fat can prevent the whites from whipping properly.
- Add Sugar Gradually: When whipping the egg whites, add the sugar slowly to allow it to dissolve fully, resulting in a glossy, stable meringue.
- Fold Gently: Use a light hand when folding the egg whites into the yolks to preserve the airy texture essential for light and spongy ladyfingers.
- Try Round Cookies: For a fun twist, drop the batter by the tablespoon onto a baking sheet, spacing them 2 inches apart. This method creates round cookies, perfect for dipping into coffee or layering in desserts.
Creative Uses For Ladyfingers
Homemade ladyfingers are more than just a cookie—they’re a versatile ingredient that can elevate your favorite desserts. Try these ideas for incorporating them into single serving recipes:
- Tiramisu: Swap store-bought ladyfingers with these homemade ones for a fresh take on this classic dessert.
- Icebox Cake: Layer ladyfingers with whipped cream and fruit for a no-bake treat with a unique texture.
- Coconut Cream Pie: Use ladyfingers as a soft, spongy base to complement the creamy coconut filling.
- Strawberry Shortcake: Replace traditional shortcake biscuits with ladyfingers for a lighter, more delicate dessert.
Frequently Asked Questions
Yes, you can use a plastic sandwich bag with the corner snipped off to pipe the batter. Alternatively, you can spoon the batter onto the baking sheet, but the shape may not be as uniform.
Store baked and cooled ladyfingers in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 2 months.
Ladyfingers are ready when they are lightly golden and firm to the touch. Avoid overbaking, as they can become too dry.
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:
If you’ve tried this easy ladyfingers recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
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: Set your oven to 400°F (200°C). Prepare two bowls—one for the egg yolk and another for the egg white.
- Whip the Egg White: Using a hand mixer or whisk, beat the egg white until it becomes foamy. Gradually add ½ tablespoon of sugar and continue beating until the mixture is glossy and forms stiff peaks.
- Mix the Egg Yolk: In a separate bowl, whisk the egg yolk with 2 tablespoons of sugar until well combined and slightly thickened.
- Combine Mixtures: Gently fold half of the whipped egg white into the yolk mixture. Carefully fold in the flour and baking powder until just incorporated.
- Fold in Remaining Egg White: Add the rest of the egg white and fold gently to maintain the airy texture.
- Prepare for Piping: Spoon the batter into a piping bag fitted with a large round tip or use a plastic bag with the corner snipped off. Pipe 3-inch long strips onto a small baking sheet, spacing them about 1 inch apart.
- Bake: Place the baking sheet in the oven and bake for 7-8 minutes, or until the ladyfingers are lightly golden.
- Cool: Remove from the oven and let the ladyfingers cool completely before using.
Notes
- Separate Eggs Carefully: Make sure no yolk gets into the egg whites, as even a small amount of fat can prevent the whites from whipping properly.
- Add Sugar Gradually: When whipping the egg whites, add the sugar slowly to allow it to dissolve fully, resulting in a glossy, stable meringue.
- Fold Gently: Use a light hand when folding the egg whites into the yolks to preserve the airy texture essential for light and spongy ladyfingers.
- Try Round Cookies: For a fun twist, drop the batter by the tablespoon onto a baking sheet, spacing them 2 inches apart. This method creates round cookies, perfect for dipping into coffee or layering in desserts.
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.