Knowing how to make Homemade Ladyfinger cookies is a key building block for Tiramisu. While you might think this Italian staple can only be bought at the store, they are so easy to make at home and of course the result is incomparable. So let’s get baking!
2 egg yolks (27~30g)
20g Sugar for egg yolk
2 egg whites(60~64g)
40g sugar for egg white
52g cake flour
1g vanilla extract
Preheat the oven to 350°F (170°C) then line 2 cookie sheets with parchment paper, set aside.
Separate the eggs, placing the yolks in a large bowl and the whites in a stand mixer fitted with a whisk attachment.
Using a large whisk or hand mixer, whip the egg yolks with 1/4 cup of the sugar, until pale and fluffy, then beat in the vanilla. Set aside.
Whip the egg whites on medium-high speed, until fluffy. Once light and fluffy add the other 1/4 cup of the sugar in a slow and steady stream while whipping. Continue to whip until the whites hold stiff peaks.
Using a large metal spoon, gently fold in the whipped whites & yolk mixture taking care not to deflate all of the air you have incorporated.
Once the egg white mixture and yolk mixture are almost combined add the corn starch & flour over the batter.
Continue to gently fold until all of the flour is incorporated.
- Add the vanilla essence & Pink color(optional)
Fill a large piping bag with the batter and pipe the batter in 3 1/2 inch long lines about 1 inch apart.
Bake for 12 minutes, or until just beginning to turn golden around the edges.
Allow to cool fully before storing in an airtight container. The lady finger will keep 3 days in an airtight container. They can also be frozen for up to 8 weeks.