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Home » Recipes » Single Serving Desserts

By Joanie Zisk Published: Jun 23, 2020 · Updated: Dec 11, 2020 · This post may contain affiliate links · Please read my disclosure

Small Batch Ladyfingers

Jump to Recipe
four ladyfingers in a small jar

Ladyfingers are light and airy sweet biscuits that are often used in desserts such as tiramisu but are also lovely little cookies to enjoy with coffee or tea. This easy ladyfingers recipe calls for just 4 ingredients!

A small jar of homemade ladyfingers with one laying on a black table.

Ladyfingers are made from a sponge cake batter and are long, finger shaped cookies. Their shape is achieved by using a piping bag or a zip top bag with the corner end cut off to pipe the batter onto a cookie sheet.

Ladyfingers are known by different names all over the world. In Italy, they are called Savoiardi. You might also know them as boudoir biscuits, sponge biscuits, sponge fingers, or biscuits a la cuiller.

These cookies are very absorbent and almost sponge-like which makes them ideal to use in tiramisu or a trifle.

Why This Recipe Works

There is truly no comparison between homemade ladyfingers and store-bought. The kind you purchase at the store are mostly dry, crisp, and lack flavor. The made-from-scratch version is the exact opposite; they're soft, spongy, and perfectly sweet. Homemade ladyfingers are a delight when eaten on their own or used in your favorite dessert.

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

  • Egg: You will need 1 large egg for this ladyfingers recipe. The egg is separated, then both the egg white and the yolk are whipped separately with sugar. The process of whipping air into the egg helps to create light and spongy ladyfingers
  • Sugar: Use granulated sugar for sweetness.
  • Flour: Use all-purpose flour.
  • Baking powder: Gives the ladyfingers a little lift.
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How To Make This Recipe

  1. 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 ½ 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.
  2. In a separate small bowl, whip the egg yolk and the remaining sugar. This step adds richness to your cookies.
  3. Fold half of the egg white mixture into the yolk mixture.
  4. Fold in the flour and baking powder.
  5. Gently fold in the remaining egg whites.
  6. Fill a piping bag with the batter and pipe into 3-inch long lines about an inch apart on a baking sheet.
  7. Bake for 7-8 minutes.
  8. Remove from the oven and allow to cool.

Recipe will yield between 5-8 cookies.

six photos showing the steps involved in making ladyfingers.

Ladyfingers are so easy to make, you'll never want to buy them from the store again. With this small batch recipe, you won't be left with very many to store. Enjoy them and make them again when you're ready for more.

Five ladyfingers on a white plate.

Frequently Asked Questions

How Do You Separate Eggs?

There are many recipes here on One Dish Kitchen where only one egg white or one egg yolk is used. In this ladyfingers recipe, you will use both but they will be used at different stages of the recipe. There are a few ways to separate an egg, here are two preferred methods:
The shell to shell method: Crack the egg gently on a flat surface or on the rim of a bowl, as close to the middle of the egg as possible. Over a bowl, use your thumbs to pry the egg halves apart. Let the yolk settle in one half of the egg while the white part falls into the bowl. Gently transfer the yolk back and forth between each halves of the egg. As this happens, more of the egg white will fall into the bowl and soon you will be left with only the yolk.
Through the fingers: This is my favorite way to separate eggs. Crack the egg into the palm of your hand; let the whites run through your fingers. You'll be left with a perfect, round, separated yolk.
There are times when a little bit of the egg white will get into your yolk and that's usually okay. It's not okay is when a little yolk gets into the white. If it does, the egg whites won't whip up properly.

How Do You Measure Flour Accurately?

In order for ladyfingers to turn out correctly, it’s important that the flour is measured out accurately. In fact, this is important for all baked goods. Whenever a reader asks me why something doesn’t turn out right, whether it’s my mini pound cake recipe or my oatmeal cookies recipe, the first question I ask is, “How did you measure the flour?”
Weighing ingredients is by far the most accurate way to measure flour, but it isn’t a common practice here in the U.S.
A digital scale is useful for measuring and weighing flour as well as sugar. If you don’t have a scale, you can still measure flour successfully. Here’s what you do:
Use a spoon to stir the flour inside the container. You want to loosen it up in case it’s packed tightly inside.
Use a spoon to scoop the flour into a dry measuring cup.
Using the flat end of a knife, level the flour across the measuring cup
¼ cup flour = 31 grams

Do You Have To Use A Piping Bag?

Piping bags, also called pastry bags are handy to have and use but if you don't have one, you can still pipe the batter. Just use a plastic sandwich bag. I prefer using a larger sandwich bag such as a zip top bag. This is a popular substitute because many people have these bags already in their kitchen and they are easy to handle. To use, simply spoon the batter into the bag and push it into one of the corners. Twist the top of the bag tightly and place one hand on the back side of the bag. Snip the tip of the corner of the bag with a pair of scissors and begin piping. Begin with a small cut and gradually adjust the size if necessary so that more batter comes out.

How Long Do Homemade Ladyfingers Last?

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.

Expert Tips

  • Be careful when you crack the eggs. You don't want any of the yolk to get into the egg white, the whites won't whip up properly.
  • Slowly add the sugar to the egg white. This allows the sugar time to dissolve.
  • Fold the whites into the yolks carefully. You don't want the whites to deflate.
  • You could use the drop cookie method for making round "ladyfingers". They're just as tasty and perfectly suited for dipping into coffee or custard. Drop the cookie dough onto a cookie sheet by the traditional "tablespoonful" method. Scoop up the batter onto a large tablespoon or use a cookie scoop for more uniform cookies. Then, place the dough onto the cookie sheet, spaced 2-inches apart.
Tiramisu in a small circular dish topped with chocolate shavings next to a jar of homemade ladyfingers and a floral cloth napkin all on a metal tray

Ways To Use Ladyfingers

You might like to consider using this small batch ladyfingers recipe for making cookies to be used in any of these single serving dessert recipes:

  • Tiramisu For One
  • Icebox Cake For One: Use instead of graham crackers.
  • Coconut Cream Pie For One: Use instead of the shortbread cookie sticks.
  • Strawberry Shortcake - Use instead of the "shortcake biscuit".

For this ladyfingers recipe, I use a rimmed quarter sheet pan lined with a silicone baking liner.

If you would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

For examples of the dishes used at One Dish Kitchen, please visit our Store page.

RELATED: Recipes For Empty Nesters - The Joys Of Cooking For Two

If you’ve tried these ladyfingers 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!

four ladyfingers in a glass jar.

Small Batch Ladyfingers

Ladyfingers are light and airy sweet biscuits that are often used in desserts such as tiramisu but are also lovely little cookies to enjoy with coffee or tea. This easy ladyfingers recipe calls for just 4 ingredients!
4 from 1 vote
Print Pin Rate
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Prep Time: 20 minutes
Cook Time: 8 minutes
Cool: 10 minutes
Total Time: 38 minutes
Course: Dessert
Cuisine: Italian
Servings: 8 ladyfingers
Calories: 38kcal
Author: Joanie Zisk

Equipment

  • quarter baking sheet
  • Mixing bowl
  • Electric hand mixer

Ingredients

  • 1 large egg
  • 2 ½ tablespoons sugar , divided
  • ¼ cup all-purpose flour
  • ⅛ teaspoon baking powder
US Customary - Metric

Instructions

  • Separate the eggs, placing the yolk in one bowl and the white in another.
  • Using a hand mixer or large whisk, whip the egg white until foamy. Add ½ tablespoon sugar and beat until glossy.
  • In a separate bowl, whip the egg yolk and 2 tablespoons sugar.
  • Fold in ½ of the egg white; then, fold in the flour and baking powder.
  • Fold in the rest of the egg white.
  • Fill a piping bag fitted with a large round tip or use a medium-sized plastic bag with the tip cut off and pipe the batter in 3-inch long lines about 1-inch apart on a small baking sheet.
  • Bake in a 400 degrees F (200 degrees C) preheated oven for 7-8 minutes.

Notes

Expert Tips
  • Be careful when you crack the eggs. You don't want any of the yolk to get into the egg white, the whites won't whip up properly.
  • Slowly add the sugar to the egg white. This allows the sugar time to dissolve.
  • Fold the whites into the yolks carefully. You don't want the whites to deflate.
  • You could use the drop cookie method for making round "ladyfingers". They're just as tasty and perfectly suited for dipping into coffee or custard. Drop the cookie dough onto a cookie sheet by the traditional "tablespoonful" method. Scoop up the batter onto a large tablespoon or use a cookie scoop for more uniform cookies. Then, place the dough onto the cookie sheet, spaced 2-inches apart.
Nutrition Facts
Small Batch Ladyfingers
Amount Per Serving (1 cookie)
Calories 38 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 23mg8%
Sodium 9mg0%
Potassium 15mg0%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 4g4%
Protein 1g2%
Vitamin A 34IU1%
Calcium 6mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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.

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About Joanie Zisk

Joanie Zisk is the creator of OneDishKitchen.com, the number one go-to site for single serving recipes. The aim of One Dish Kitchen is to inspire individuals with access to single serving recipes that will enable them to enjoy the preparation of a meal that will nourish both body and soul. Her website is filled with hundreds of easy, flavorful recipes that are tailored for those cooking for one. Joanie is the author of "The Ultimate Cooking For One Cookbook" and her recipes and food photography have been featured in various publications including, TODAY.com, Huffington Post, Real Simple, Self.com,Women’s Day, Buzzfeed, and others. Come say hello and follow Joanie on Facebook, Twitter, Pinterest, Instagram and LinkedIn.

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    Recipe Rating




  1. Cathy says

    August 23, 2022 at 12:55 pm

    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

    Reply
  2. Doug Weller says

    August 02, 2022 at 11:54 am

    Recipe says egg whites plural, how many?

    Reply
    • Joanie Zisk says

      August 02, 2022 at 12:54 pm

      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.

      Reply
  3. Sandra Friesen says

    October 12, 2021 at 9:17 am

    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?

    Reply
    • Joanie Zisk says

      October 15, 2021 at 10:12 am

      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.

      Reply

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