| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 35 min |
| Cook: | 25 min |
| Yield: | 36 cookies |
| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 35 min |
| Cook: | 25 min |
| Yield: | 36 cookies |
Ingredients
- Unsalted butter, for the baking sheets
- 1 cup all-purpose flour, plus more for the baking sheets
- 6 large eggs, separated, at room temperature
- 1 cup plus 2 tablespoons superfine sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/2 cup confectioners’ sugar
Instructions
- Position 2 racks in the middle of the oven; preheat the oven to 325. Generously grease 2 baking sheets with butter (about 2 tablespoons) and dust with flour; tap off the excess flour.
- Measure out the flour and put in a fine-mesh strainer set in a bowl. Beat the egg yolks and 1/2 cup sugar in a stand mixer fitted with the paddle attachment on medium-high speed until thick and pale, 6 to 7 minutes. Add the vanilla and beat until just combined. Transfer the egg yolk mixture to a large bowl. Clean out the mixer and dry.
- Put the egg whites and salt in the mixer; beat with the whisk attachment on medium speed, adding the remaining 1/2 cup plus 2 tablespoons sugar, 1 tablespoonful at a time, until combined, about 3 minutes. Increase the speed to medium high and continue beating until the egg whites are shiny and stiff, 4 to 6 minutes.
- Add one-third of the egg white mixture to the yolk mixture, then sift about one-third of the flour over the eggs. Gently fold the ingredients together with a rubber spatula. Repeat 2 more times, folding in one-third each of the egg white mixture and flour each time. (Do not overmix or the batter will deflate.) Put the confectioners’ sugar in the mesh strainer.
- Transfer the batter to a pastry bag fitted with a 1/2-inch round tip. Pipe 3-inch ladyfingers onto the prepared baking sheets, about 11/2 inches apart. Dust the ladyfingers with some of the confectioners’ sugar to coat and set aside until the sugar starts to dissolve, about 5 minutes. Dust with another coating of confectioners’ sugar. Bake until golden, 20 to 25 minutes, rotating the baking sheets halfway through the cooking time. Remove the ladyfingers with a spatula and transfer to a rack to cool.
Nutrition Facts
| Serving Size | 1 of 36 servings |
| Calories | 57 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 0 g |
| Sugar | 8 g |
| Protein | 1 g |
| Cholesterol | 32 mg |
| Sodium | 28 mg |
| Serving Size | 1 of 36 servings |
| Calories | 57 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 0 g |
| Sugar | 8 g |
| Protein | 1 g |
| Cholesterol | 32 mg |
| Sodium | 28 mg |
Reviews
I was having a hard time finding ladyfingers to make tiramisu so I finally decided to check what was involved in making them from scratch. This recipe turned out great and was pretty easy. I didn’t have a pastry bag so I just used a gallon zip lock with a pastry tip coupler (also didn’t have a half inch pastry tip which worked fine. I forgot to add the powdered sugar before baking, and found that 20 minutes was just right. My ladyfingers were 3-4″ long and the recipe yielded 100.