SAEDNEWS: Ladyfingers are one of the most popular types of biscuits, often used to make desserts. To view the full, step-by-step recipe for making homemade Ladyfingers, continue reading with SAEDNEWS.
Ladyfingers are a well-known type of biscuit enjoyed worldwide and commonly used in desserts like Tiramisu. To learn how to make these biscuits, follow the pastry-making tutorial below with Saad News.
2 eggs
¼ cup sugar
½ cup flour
¼ teaspoon vanilla
Separate the Egg Whites and Yolks:
First, separate the egg whites from the yolks. Beat the egg whites with an electric mixer until foamy, then add sugar (reserve 1 tablespoon of sugar for the yolks). Continue beating on high speed until the mixture forms stiff peaks and holds its shape when you turn the bowl upside down.
Beat the Egg Yolks:
Beat the egg yolks with vanilla and 1 tablespoon of sugar until the mixture becomes smooth and slightly creamy.
Combine the Egg Whites and Yolks:
Gently fold the beaten egg whites into the yolks using a spatula, mixing in one direction to ensure the mixture stays light and airy.
Add the Flour:
Sift the flour twice, then gradually add it to the egg mixture while folding gently to avoid deflating the batter.
Prepare the Baking Sheet:
Line a baking sheet with parchment paper and lightly grease it. Transfer the batter into a piping bag without a nozzle, and cut the tip to pipe the batter into long, finger-like shapes, leaving a small gap between each one.
Shape and Decorate:
Wet your finger and smooth the tops of any uneven spots on the batter. Sift powdered sugar over the biscuits and wait 5 minutes before repeating the process.
Bake the Biscuits:
Preheat the oven to 180°C (350°F) and bake for 15-20 minutes until the ladyfingers turn golden brown. Once done, remove the tray from the oven, and while still warm, carefully peel the biscuits off the parchment paper. Let them cool on a wire rack.
Enjoy your homemade ladyfingers!
Ladyfingers will be soft when they come out of the oven but will become crisp as they cool.
You can bake ladyfingers in a convection oven at 160°C (320°F) for 15 minutes.
While the biscuits are still hot, remove them from the parchment paper. If they cool down too much, they will be difficult to separate.
Store the ladyfingers in an airtight container for long-lasting freshness.
This recipe yields about 18 ladyfingers.
For electric ovens or toasters, reduce the temperature by 20°C (68°F).
½ cup French-style cup flour
6 tablespoons sugar
3 eggs
½ tablespoon baking powder
½ teaspoon vanilla extract
Powdered sugar (for decoration)
Prepare the Eggs:
Let the eggs sit at room temperature for a while. Preheat the oven to 190°C (375°F). Separate the eggs into two bowls: yolks in one, and whites in the other.
Beat the Egg Whites:
Beat the egg whites until light and creamy. Add about 1/3 of the sugar and continue to beat until stiff peaks form. Add the vanilla extract and beat again.
Beat the Egg Yolks:
Whisk the egg yolks with a fork until smooth, then gently fold them into the egg whites mixture.
Mix the Dry Ingredients:
Sift the flour and baking powder together twice to remove impurities. Gradually add this to the egg mixture and fold in, stirring gently for about 2 minutes.
Prepare the Baking Tray:
Grease the baking tray and line it with parchment paper. Transfer the batter into a piping bag and pipe long, finger-like shapes onto the tray. Keep about 3-4 cm (1-1.5 inches) of space between the biscuits.
Decorate and Bake:
Sprinkle powdered sugar on top of the biscuits if desired. Bake the ladyfingers for 10-15 minutes, then remove from the oven and let them cool.
Finish:
Once the ladyfingers have cooled, carefully remove them from the parchment paper.
Enjoy your homemade ladyfingers!
