These, also referred to as lady fingers, keep exceptionally well when sealed in a container.
| Prep Time: | 45 mins |
| Cook Time: | 15 mins |
| Total Time: | 1 hr |
| Servings: | 24 |
| Yield: | 4 dozen |
Ingredients
- 4 eggs
- ⅔ cup white sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- ¾ cup all-purpose flour
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Line three jelly roll pans with parchment paper. Prepare a pastry bag with a size 6 tip (1/2 inch).
- Separate the eggs. Whisk the egg yolks with 1/2 of the sugar and all of the vanilla. Beat until very light colored. This will take about 5 minutes.
- In a clean bowl, beat the egg whites until they hold soft peaks. While beating, slowly add the salt and the remaining sugar until combined. Gently fold the beaten egg whites into the egg yolk mixture.
- Sift the flour over the egg mixture and gently fold it in.
- Fill the pastry with half of the batter and pipe 3 1/2 inch fingers, 1 1/2 inches apart, in rows on the parchment paper. Continue with the second half of the batter in the same manner.
- Bake at 375 degrees F (190 degrees C) for about 15 minutes until firm to the touch and golden. Remove the paper and fingers from the baking sheet and place on racks to cool. After cooling, remove fingers from the paper and use, or store between layers of wax paper in a airtight container. These freeze well.
Nutrition Facts
| Calories | 48 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 0 g |
| Sodium | 24 mg |
| Sugars | 6 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
easy to make.
Perfect for making tiramisu! I’ve always found the store-bought ones too thick for my taste, and with this recipe you can make them whatever size/shape/thickness that you want (adjusting baking time to fit, of course). Best tiramisu I’ve ever made!
This made a great base for tiramisu. Store bought ladyfingers just can’t compare to homemade.
These are light and delicious. They don’t come out like the Saviordis you get in an Italian bakery. The texture is very different but they are still delicious. I substituted Anisette flavoring for the vanilla. They are time consuming though so don’t attempt this recipe if you don’t have a few hours to kill.
I am making 100 two ounce tasting cups of tiramisu for a bridal shower in a few weeks. I piped the batter into little disks (instead of “fingers”) and baked them, then cooled them and froze them in a large container with parchment between layers. They should fit perfectly into the shot glasses!
Love this recipe. Made it a month ago and used pastry bag etc. they turned out great, but will make it in large pan next time. Think it will make layers more even. Will update as I am making them again this weekend. Btw I used them in Americas Test Kitchen tiramisu recipe and it was awesome!
Turned out great! Added 1/2 tsp baking powder to give it a little rise and sifted in with flour. Baked in a jelly roll pan and sliced for limoncello tiramisu.
These were amazing to use in my tiramisu. They held together better than store bought ladyfingers and had a nice, spongy texture in the tiramisu. Very easy to make. However, at 15 minutes they were slightly dark and probably need to be pulled out at 10 minutes.
Second time making this and they were a big hit. With this batch I shut the oven off and left the oven door open a crack and let them cool. They became crispy and a perfect cookie for tiramisu.
Watery batter ! As soon as they went in the cookie sheet they flattened out and joined together .
I agree with those who recommend adding more flour. Otherwise the cookie is too flat and eggy.
With the help of my Kitchenaid mixer, this recipe was super simple and easy, plus it makes fantastic ladyfingers! I only had to bake tme for about 10 minutes, one batch burned on the bottom, so keep an eye on that!
Very easy and quick, it is a crucial step to beat egg yolks until pale (4min).
flat and thin batter
I followed the recipe to a T and they DID NOT turn out like any lady fingers iv ever bought from any grocery store!They are extremly flat! They taste fine just very very flat! To salvage the rest of the batter i added a bit more flour which helped it out Alot! I was able to make my Tiramisu!
I have tried this recipe a couple times to use in tiramisu and it is perfect! I recently tried a slightly different recipe which made a crispy cookie with the same exact taste…it was a disaster! The crispy cookies became mush in the tiramisu, even though I only dunk them in room temp coffee for a split second. With the recipe provided here I got a softer cookie but it kept up in the tiramisu beautifully!
Followed all steps perfectly, three times – while the taste is great (not too sweet) these just don’t puff up enough (hardly any rise). Yes, I do realize that “ladyfingers” are not intended to be much of a rising baked good, however there should be SOME rise to them. All 3 times mine came out approximately 3-4 mm thick. Checking other recipes for “ladyfingers” I find the ones that come out proper tend to have a bit of baking powder or cream of tartar. Sorry PEGW – these just don’t consistently turn out well enough. I typically only make things from America’s Test Kitchen because they test all recipes 30-40 times and tweak it so it’s fool proof and the absolute best it can be. I appreciate your efforts in making & sharing this recipe, but for those like me looking to make Savoiardi and make it well EVERY time, skip this one and simply look for a “ladyfingers” recipe; you’ll get better results – consistently.
not to happy bater was too thin and cookies came out very flat like waffers. not bad taste but not what they should have been. may try it again will try chilling the batter first and see what happens
These lady fingers turned out perfect for my tiramisu. What I changed- I poured all of the batter into a 9×13 baking dish. I took it out of the oven 2 minutes early because the top was a beautiful brown and I didn’t want to ruin it. I took it out of the pan (used parchment paper for easy removal) and turned it over. Placed it back into the oven to give the bottom a nice color. A true Classic tiramisu uses a harder lady finger so I wanted it to be a little firmer. These were perfect! Thank you for this recipe. I’ve been looking for a long time.
Five stars on taste. My problem was – as with many others – that they got very flat. I made a batch, and decided to try again after reading reviews that mentioned not over-whipping the egg whites, as I had been worried that I had. The second batch came out just as flat, even though I was sure to stop whipping the egg whites in good time. Ah, well. I figure that the tiramisu recipe I’m using has you cut them in half lengthwise anyway, so I guess these half-sized ones take the effort out for me. lol. Anyway, I used a large Decorating pen to pipe them and it was SO easy!
Just finished baking them and they turned out to be absolutely perfect!