How To Make Ladyfingers
Created by the kitchen of the Duchy of Savoy for a visit by the king of France, ladyfingers have been a welcome cookie since the 15th century. With many similarities to a biscotti, the ladyfinger is a long and slender cookie that’s light and slightly sweet. Also like a biscotti, ladyfingers are very dry cookies which makes them perfect for soaking up liquids. That’s why these are commonly used in desserts like tiramisu and charlottes where the cookies soak in cream and coffee and liquor to turn into a soft and luxurious cake-like material. But ladyfingers uses don’t stop there! They’re great to dip in hot chocolate, coffee or as something to soothe teething babies.
5 oz. bread flour
4 oz. cornstarch
7 oz. egg yolks
12 oz egg whites
7.5 oz. sugar
Powdered sugar as needed
1. Sift the flour and cornstarch together. Whip the egg yolks and vanilla until the mixture is creamy and thick.
2. Whip the egg whited and sugar until a soft peak. Fold the two mixtures together until there is just a sight amount of streaking and then very carefully fold in the flour mixture until incorporated.
3. Line a pan with parchment and pipe the cookies with a medium size plain tub about 4 inches long. Sprinkle the cookies with powdered sugar and wait a few minutes until it dissolves and repeat.
4. Bake at 400 degrees for 9-11 minutes until the cookies bounce back we pressed.
5. Serve dusted with powdered sugar or as part of the Charlotte or Tiramisu dessert.
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