Instructables

Homemade Ladyfingers

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Picture of Homemade Ladyfingers
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The beloved Ladyfinger... a classic European cookie of royal lineage.  Depending on where you hang your hat,  she might also be called a Savoiardi or Boudoir biscuit.  She's been the devoted handmaiden and unsung culinary hero of elaborate Tiramisu, Trifle and Charlotte desserts dating back to the 15th century.

Traditional Ladyfingers are scantly sweet.  They have a crisp, golden exterior and a pillowy-soft soul.  Demure by nature, you won't find proper Ladyfingers lingering on a tawdry market isle.  All for the greater good, because these delightful digits are scrumptious... and they're incredibly easy to make, too!

Here's how:

Step 1: Ingredients and Tools:

Picture of Ingredients and Tools:
LFB.jpg
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Ingredients:
  • 3 large Eggs* (4 medium)
  • 6 Tablespoons granulated sugar
  • 3/4 cup Cake flour  (or 3/4 cup all purpose flour + 2 tbsp corn starch)
  • 1/3 cup powdered sugar
  • no-stick cooking spray
Tools:
  • Electric mixer
  • Sifter or fine-mesh strainer
  • Parchment paper (non-negotiable)
  • Wooden spoon
  • Flat metal spatula
  • Baking sheets (preferably two, but one will do)
  • Ziplock baggie and scissors-or- Pastry bag w/ 3/4" round tip
  • assorted bowls
*When it comes to eggs, in many recipes: size matters. ;-) Large-size eggs are the general baking-rule-of-thumb, but the eggs here in Baja aren't categorized by size.  They vary from pipsqueak to jumboliath and I buy what's available.  A little research yielded the following information:

Eggs are sized on their weight.  Therefore, medium eggs weigh between 53 - 63g, large eggs weigh between 63 - 73g and extra large eggs weigh more than 73g. 
 
The eggs in my frig all weighed close to 60 grams, so I used 4 eggs for this recipe.

Here's another helpful egg conversion chart from whatscookingamerica.net that you may want to bookmark for future reference. 

Egg Conversions: 
 
These approximations are based on a large (2-oz) egg.  
Other egg sizes may be more or less than the amounts listed below.
 
Whole Eggs:
3 whole eggs = 1/2 cup
1 whole egg = 3 tablespoons
1/2 whole egg = 4 teaspoons
 
Yolks:
6 to 7 egg yolks = 1/2 cup
1 egg yolk = 1 tablespoon
 
Whites:
4 to 6 egg whites = 1/2 cup
1 egg white = 2 tablespoons

Ok... enough trivia... back to baking Ladyfingers! ;-)
 
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krissisj1 year ago
Ummm... YUM! And what a beautifully wrapped package too!
bajablue (author)  krissisj1 year ago
QQQQQQQQQQ! Ten Q, Krissi! ;-)
(removed by author or community request)
bajablue (author)  Kimberly_REMOVED1 year ago
;-D
iceng1 year ago

Delectable, this is scheduled as my next monthly indulgence :-)

BTW your photography is in sharp focus, well framed and great closeups
in addition to excellent instruction.

A
bajablue (author)  iceng1 year ago
Thanks so much iceng! Enjoy!
artfulann1 year ago
Nice job! I Love Ladyfingers!! (And like your husband, will eat them by themselves)- but your cherry bomb charlotte is calling my name too. Can't wait!
bajablue (author)  artfulann1 year ago
lol... so many voices, so little time! ;-D Thanks Artfulann!
I occasionally make Tiramisu from scratch and usually make the lady fingers in a jelly roll pan as a sheet, then cut them to size, but I think I'll try this next time. They look delicious.
bajablue (author)  NitroRustlerDriver1 year ago
I've never made Tiramisu, but I'm looking forward to it now that I know ladyfingers are so easy. Thanks for commenting, Nitro!
You're such a pro, Baja! Beautiful!
bajablue (author)  Creativeman1 year ago
hahaha CM... I wish! ;-D Thanks, though!!! ;-D