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Soft, spongy, and super easy Homemade Ladyfingers—when you can’t seem to find them at the store!
Preheat the oven to 400ºF. Line 2 baking sheets with parchment paper. Set aside until needed.
In the bowl of a stand mixer, whisk the egg whites until they begin to foam. Slowly add ¼ cup sugar and continue whisking until stiff peaks form.
In a separate medium bowl, whisk together the egg yolks and the remaining ¼ cup sugar. Mix in the vanilla.
In a small bowl, combine the flour and baking powder and then add it to the whipped egg yolks. With a spatula, carefully fold the flour mixture into the egg whites until fully incorporated. Transfer the batter to a piping bag fitted with a round top. Pipe 2 ½-inch bars, leaving at least 1 inch between each bar, onto the prepared baking sheets.
Bake the ladyfingers until they have puffed and begin to turn a light golden brown, about 7 minutes. Allow the ladyfingers to sit on the baking sheet for 1 minute and then transfer to a cooling rack to cool completely. Serve and enjoy!
These last up to 2 weeks in a sealed container. They will last even longer in the refrigerator and/or freezer.
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teacherwalker on 2.6.2012
when do you add the egg yolk mixture?