Ladyfinger Biscuit/Cookies

How to make ladyfingers

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Soft sponge lady finger cookies used for soaking espresso in Tiramisu, Charlottes and more.



½ cup all-purpose flour or 1/2 cup + 1 tablespoon cake flour*

5 Tbsp cornstarch

3 eggs, separated and at room temperature

¼ tsp cream of tartar

1 teaspoon creme bouquet* optional

9 Tbsp sugar


  1. Preheat the oven to 400 F and line 2 baking trays with parchment paper.
  2. Sift the flour and cornstarch together and set aside.
  3. Whip the egg yolks with 3 Tbsp of the sugar until thick and pale.
  4. In a separate bowl, whip the egg whites with the cream of tartar until foamy, then slowly add the remaining 6 Tbsp of sugar and continue whipping until the whites hold a medium peak when the beaters are lifted.
  5. Fold the whites into the yolk mixture using a spatula, fold in flour until just incorporated.
  6. Fill piping bag fitted with a large plain tip # 80. Pipe 4″  lady fingers onto the prepared trays  an inch apart.  Fingers will spread a bit after piping and during baking.
  7. Bake 8 minutes, until the fingers look golden brown.  Allow the fingers to cool completely before removing them from the trays.
  8. Use in favorite dessert.  Store in air tight containers or freeze in freezer safe plastic bag.

Garnish if desired by dipping bottoms or ends with melted chocolate.



Recipe adapted by Professional Chef Anna Olson

  • cake flour will make lady fingers lighter in texture.

Make sure eggs are room temperature before beating for best rise.

If making Tiramisu pipe lady fingers 3″ for 9 x 13 baking dish, If making lady finger rounds for cupcakes pipe circles 2-1/2″.  For Charlottes, or spring form pan cheesecakes, pipe 4″ lengths for one end will be cut flat for standing purposes.