Classic Lady Fingers

đź›’Ingredients (Grocery List)

  • Butter for brushing

  • 1/2 cup All-purpose Flour, plus more for sprinkling

  • 5 large Eggs, separated

  • 2/3 cup Sugar

  • 1/2 cup Corn Starch

  • Pinch of Salt

  • Confectioners’ Sugar for Dusting


🍴Serves: 50 Ladyfingers

⏰Prep Time: 20 min

⏱️Cook Time: 20 min


🥣Instructions

1. Preheat the oven to 275 degrees.

2. Position the racks in the upper and lower thirds of the oven. Brush 2 baking sheets with Butter and sprinkle with Flour, tapping off the excess.

3. In a bowl, using an electric mixer, beat the Egg Yolk with the Sugar until light and thick enough to leave a ribbon trail.

4. Sift the Flour with the Corn Starch over the Egg Yolk mixture and gently fold in.

5. In a bowl, beat the Egg Whites with the Salt until foamy, then beat at high speed until stiff. Gently fold the beaten Whites into the Egg Yolk mixture.

6. Pipe or spoon the batter onto the baking sheets in Fingers, spacing them well apart. Transfer to the oven and bake until lightly browned, 18 to 20 minutes, shifting the pans from top to bottom and front to back half-way through baking. Let the Ladyfingers cool slightly on the sheets, then transfer to racks to cool completely. Dust with Confectioners’ Sugar before serving.


đź’ˇTips

  • If you don’t have more than one baking sheet, you can use the bottom of a boiler pan. Butter and Flour it, too.

  • This batter is very delicate because it doesn’t have any baking powder, beaten egg whites give it lift. Get the batter in the oven as soon as it’s made, or it will deflate.

  • Ladyfingers can be stored in an airtight container for up to 1 week.