Ladyfingers are very light Italian cookies that pair perfectly with a cup of espresso or tea. Today, they’re an essential ingredient in Tiramisu.
Author: John Ash
Recipe type: Baked Goods
- 3 large eggs; separated
- 1/2 Cup sugar, superfine preferred
- 1/2 Cup all-purpose flour
- 2 Tablespoons cornstarch
- 1/2 teaspoon grated lemon zest
- 1/2 teaspoon vanilla extract
- 1 pinch cream of tartar
- 1/2 Cup confectioners' sugar
- With an electric mixer fitted with a paddle, beat the egg yolks with 6 tablespoons of sugar until mixture ribbons when paddle is lifted.
- Combine the flour and cornstarch and sift over the yolk mixture in batches, folding in each batch before adding the next. Fold in the zest and vanilla.
- In a separate bowl, whip the egg whites with the cream of tartar until they hold soft peaks.
- Sprinkle remaining 2 tablespoons of sugar over and beat until they hold soft peaks.
- Fold one fourth of the whites into the yolk mixture to lighten it. Fold in remaining whites gently being careful not to deflate whites.
- Transfer batter to a pastry bag with a medium plain tip and pipe it out onto a parchment lined baking sheet in 4-inch lengths, 2 inches apart.
- Sift confectioners' sugar over ladyfingers and then tilt and tap sheet to remove excess sugar. Bake in a preheated 325 degree oven for 15 minutes or until very lightly colored.
- Transfer to a rack and let them cool.
- Store airtight for up to 3 days or in freezer for 1 month.