How to make it

  • Line two jellyroll baking sheets with either parchment paper or two silpats and set aside. Preheat oven to 350ºF.
  • Whisk the egg yolks with 1/2 cup sugar to the ribbon and then stir in the vanilla. Beat the egg whites until stiff, add the remaining 1 tablespoon sugar and whisk for about 30 seconds more, making sure the egg whites cast off a nice glossy sheen.
  • In three separate batches, sprinkle the sifted dry ingredients over the egg whites and gently fold in. Repeat with the egg yolk mixture. Spoon your batter into a pastry bag fitted with a 1” plain pastry tip.
  • Pipe fingers that are about 4 ½ inches long. Dust the tops with confectioners’ sugar and bake for 20 minutes or until the ladyfingers are a pale copper color and firm on the outside and soft on the inside.
  • Transfer to a wire rack to cool completely.
  • Makes 1 dozen ladyfingers.
  • Store in an airtight container for up to a week.

Reviews & Comments 1

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    " It was excellent "
    magali777 ate it and said...
    I love lady fingers, I make them at the bakery, they are good anytime, I think this is a good gluten free recipe.
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