Description

Homemade Lady Fingers are light, airy sponge cookies with a crisp exterior and tender center—perfect for tiramisu, trifles, or enjoying with tea or coffee. They’re easy to make and store well, making them a versatile addition to your baking rotation.

Ingredients

3 large eggs, separated

½ cup granulated sugar, divided (~100 g)

½ tsp vanilla extract

¼ tsp salt

1 cup all-purpose flour (120 g)

5 tsp cornstarch

Powdered sugar, for dusting

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Instructions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Fit a piping bag with a large round tip.
In a large bowl, beat egg yolks with ¼ cup sugar, vanilla, and salt until pale and fluffy.
In another bowl, whip egg whites until soft peaks form. Gradually add remaining ¼ cup sugar and beat until stiff, glossy peaks form.
Gently fold the yolk mixture into the egg whites in batches until combined.
Sift in flour and cornstarch. Fold gently until no streaks remain.
Transfer batter to piping bag and pipe 4-inch long, 1-inch wide logs, spaced 2 inches apart.
Dust one baking sheet with powdered sugar. Bake for 12–15 minutes until lightly golden and firm. Cool completely.
Repeat dusting and baking with second sheet. Let all cookies cool fully before serving or storing.

Notes

Store in an airtight container at room temperature for up to 2 weeks.
To crisp up softened cookies, warm in a 300°F oven for 3 minutes.
For a softer interior, bake slightly less time.
Add citrus zest to batter for flavor variation.
Dust cooled cookies with cocoa-powdered sugar for a mocha twist.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 cookie (of 30)
Calories: 40
Sugar: 4g
Sodium: 20mg
Fat: 0.5g
Saturated Fat: 0g
Unsaturated Fat: 0.5g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 0g
Protein: 1g
Cholesterol: 15mg