Soft Lady Fingers
Classic homemade ladyfingers made with a light and airy sponge cake batter, perfect for tiramisu or serving on their own. These delicate cookies are piped and dusted with confectioners sugar before baking until golden.
Ingredients
- •5 large large eggs, separated, at room temperature 30 minutes
- •⅔ cup sugar, divided
- •⅞ cup all-purpose flour
- •¼ cup Confectioners sugar
- •1 piece pastry bag with 3/4-inch tip
Cooking Instructions
- 1.
Preheat oven to 350°F with rack in middle.
5 min
- 2.
Beat yolks with an electric mixer at medium speed until pale yellow, then gradually beat in all but 1 1/2 tablespoons of sugar.
3 min
- 3.
Beat at medium-high speed until pale yellow, tripled in volume, and thick enough to form a ribbon that takes 5 seconds to dissolve when beater is lifted, 5 to 7 minutes. Sprinkle flour over mixture and stir until just combined (batter will be very stiff).
7 min
- 4.
Beat egg whites with cleaned beaters until they just hold soft peaks.
3 min
- 5.
Add remaining 1 1/2 tablespoons sugar in a slow stream, then beat until whites hold stiff peaks.
2 min
- 6.
Stir one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Spoon batter into pastry bag.
5 min
- 7.
Line a large baking sheet with parchment, piping a dab of batter under each corner to secure. Pipe 2 rows of (3 1/2-inch-long) ladyfingers (12 to 16 per row) onto sheet, piping them so they almost touch. Dust with confectioners sugar.
10 min
- 8.
Bake until pale golden, dry, and soft but springy to the touch, 14 to 16 minutes. Cool completely on baking sheet.
15 min
