Go Back
–+ servings
a small batch of ladyfingers on a plate.
Print Recipe
4 from 1 vote

Small Batch Ladyfingers

Make these homemade ladyfingers with just four simple ingredients for a light, airy small batch of classic sponge cookies perfect for tiramisu or desserts for one.
Prep Time20 minutes
Cook Time8 minutes
Cool10 minutes
Total Time38 minutes
Course: Dessert
Cuisine: Italian
Diet: Low Lactose, Vegetarian
Keyword: cookies, ladyfingers, savoiardi
Servings: 8 cookies
Author: Joanie Zisk

Equipment

Ingredients

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

Instructions

  • Preheat the oven to 400°F (200°C). Line a small baking sheet with parchment paper.
  • Separate the egg, placing the white in one bowl and the yolk in another.
  • Beat the egg white with an electric mixer until foamy. Gradually add ½ tablespoon of sugar and continue beating until stiff, glossy peaks form.
  • In a separate bowl, whisk the egg yolk with the remaining sugar until pale and slightly thickened.
  • Gently fold half of the whipped egg white into the yolk mixture. Sift in the flour and baking powder and fold until just combined.
  • Fold in the remaining egg white carefully to keep the batter light and airy.
  • Transfer the batter to a piping bag or a plastic bag with the corner snipped off. Pipe 3 inch strips onto the prepared baking sheet, spacing them about 1 inch apart.
  • Bake for 7 to 8 minutes, until lightly golden and set on top.
  • Remove from the oven and let cool completely on the baking sheet before using.

Notes

  • Keep the Egg Whites Clean: Even a small drop of yolk can prevent egg whites from whipping properly. Use a clean, dry bowl for best results.
  • Whip to Stiff Peaks: The egg whites should hold their shape and stand straight up when the beaters are lifted. Underwhipped whites will cause flat ladyfingers.
  • Fold Gently: Use a spatula and fold slowly to avoid deflating the batter. Keeping the air in the mixture is what creates light, airy sponge fingers.
  • Pipe Even Strips: Pipe uniform 3 inch lines so they bake evenly. Uneven sizes may brown at different rates.
  • Watch the Bake Time: Ladyfingers bake quickly. Remove them when lightly golden and set on top. Overbaking can make them dry.

Nutrition

Serving: 1cookie | Calories: 38kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 9mg | Potassium: 15mg | Fiber: 1g | Sugar: 4g | Vitamin A: 34IU | Calcium: 6mg | Iron: 1mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code