Homemade Ladyfingers Recipe
Super Simple Recipe! Crispy Ladyfinger Cookies Without Butter! A Perfect Snack to Satisfy Your Cravings! Once you learn this, you’ll never need to buy them again!
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Ingredients Needed
Cake Flour: The main flour used for ladyfingers, which helps make the cookies crispy.
Eggs: Provide protein and moisture. Whipped egg whites help the cookies rise, while the yolks add flavor and nutrition.
Sugar: Adds sweetness to the cookies and helps stabilize the foam when whipping the egg whites.
Powdered Sugar (Optional): A small amount for decorating the cookies' surface, enhancing sweetness and appearance. You can skip it if you prefer.
Essential Tools
1. Whisk: Either a manual or electric whisk works for whipping egg whites and yolks.
2. Sifter: When adding the cake flour, use a sifter to ensure the flour is evenly mixed into the egg mixture and to avoid clumps, ensuring a smooth texture for the cookies.
3. Piping Bag: Use a piping bag to easily squeeze out the batter into the desired shapes, making perfectly shaped ladyfingers.
4. Oven: The key tool for baking ladyfingers. Set the right temperature and time to ensure even baking, resulting in golden, crispy cookies.
5.Baking Tray: A tray to hold the piped batter. If using a non-stick tray, no need for parchment paper, but if not, line it with parchment to prevent sticking.
What Else Can I Use Ladyfingers For Besides Tiramisu?
Ladyfingers are not only essential for tiramisu but can also be used in place of cake or Swiss rolls to make various sponge desserts. They pair perfectly with a cup of coffee in the afternoon.
Some people enjoy them on their own, dip them in fresh cream, or pair them with fruit. Dipping them in chocolate sauce is also a great idea.
Why Can’t I Get My Egg Whites to Form Stiff Peaks?
Egg whites can be tricky, and even the weather can affect them. If there’s even a tiny bit of yolk or any oil or water in the bowl, your egg whites may never reach stiff peaks.
INGREDIENTS
MAIN INGREDIENTS
- 60g cake flour
- 2 eggs
- 35g white sugar
DIRECTIONS
STEP 1
Separate the egg whites from the egg yolks.
STEP 2
Add 35g white sugar (you can add it in two parts) to the egg whites, and beat on medium-high speed until stiff peaks form (the peaks should stand up firmly).
STEP 3
Next, beat the egg yolks until they just start to turn pale.
STEP 4
Gently combine the beaten egg whites and yolks.
STEP 5
Sift in 60g of cake flour and stir to combine.
Be careful not to overmix.
STEP 6
Transfer the batter into a piping bag.
STEP 7
Preheat the oven to 170°C (340°F) and bake for 10 minutes.
STEP 8
Cut a slightly larger hole in the piping bag and pipe the batter onto a baking tray.
STEP 9
Sprinkle the tops with powdered sugar (optional).
STEP 10
Place in the preheated oven and bake at 170°C (340°F) for 16 minutes. Keep an eye on the color.
Bake on the middle rack to avoid over-browning.
STEP 11
Once baked, let the ladyfingers cool on a wire rack.
More Recipes to Try
How to Store Ladyfingers?
It’s best to eat ladyfingers the same day they are made (unless you’re using them for tiramisu), but they can be stored in an airtight container at room temperature for 2-3 days.
They also freeze very well. In a sealed container, they can be frozen for up to 2 months. To use, simply thaw at room temperature for 30 minutes, and then they’re good to go!
Recipe Variations
1. Chocolate Flavor:
When sifting the cake flour, add 10-15g of cocoa powder and mix well. This will give you chocolate-flavored ladyfingers with a rich chocolate aroma.
2. Nut Flavor:
Chop some almonds, walnuts, or other nuts, and sprinkle them on top of the piped batter to add texture and a nutty fragrance.
3. Fruit Flavor:
When beating the egg yolks, add 1-2 tablespoons of fruit puree, such as apple or banana puree, to give the ladyfingers a refreshing fruity flavor.
Recipe analyzer
- Recipes: Homemade Ladyfingers Recipe
- Main Ingredients:3
- Servings per recipe:1
- Servings size:235 g
-
Energy (calories)：565 kcal
-
Protein：21.17 g
-
Fat：20 g
Why gray?
-
Carbohydrates：73.55 g
-
Protein: 16%92 kcal
-
Fat: 32%180 kcal
-
Carbohydrates: 52%294 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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