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Spongy Ladyfingers
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Spongy Ladyfingers

Servings 20 Cookies

Ingredients

Classic Ingredients

  • 4 Eggs whites and yolks separated
  • 2/3 Cup Granulated Sugar additional for Garnish, if desired
  • 1/2 Tsp Vanilla Extract
  • 1/4 Tsp Almond Extract
  • 1 Cup All Purpose Flour
  • 1/2 Tsp Baking Powder
  • Powdered Sugar for Garnish, as desired

Chocolate Ingredients

  • 4 Eggs whites and yolks separated
  • 2/3 Cups Granulated Sugar additional for Garnish, if desired
  • 1/2 Tsp Vanilla Extract
  • 7/8 Cup All Purpose Flour
  • 1/2 Tsp Baking Powder
  • 2 Tbs Cocoa Powder additional for Garnish, if desired
  • 1/2 Tsp Instant Espresso Powder
  • Powdered Sugar for Garnish, if desired

Instructions

  • Preheat oven to 400°.
  • Line baking pan with parchment paper.
  • Beat egg whites until soft peaks form. This take approximately 5 minutes. Start on low and increase to medium as it thickens.
  • Add 2 TBS granulated sugar and beat until stiff and glossy. This may take approximately 2-4 minutes, begin on medium and increase to high.
  • In a separate bowl, beat egg yolks, extract(s) and remaining sugar until thick and pale.
  • In a 3rd bowl, sift together the flour and baking powder (also espresso and cocoa for Chocolate Lady Fingers).
  • Fold half of the egg whites into the egg yolk mixture.
  • Fold flour mixture into the egg mixture.
  • Fold remaining half of the egg whites into the egg mixture.
  • Spoon or pipe 3” lines onto parchment paper.
  • Depending on your preferred Garnish: lightly sprinkle granulated sugar on top to bake in.
  • Bake 8 minutes.
  • Cool on pan for 3 minutes, then transfer to wire rack.
  • Depending on your preferred Garnish: lightly sift powdered sugar or cocoa powder over the cookies.

Notes

Keep an eye on the cookies while they are in the oven. They are very delicate and burn quickly if the timing is not quite right for your altitude or oven.
If you prefer a more perfect, uniform shape: form all of the batter into one large rectangle on the parchment paper. After baking, allow to cool on the pan for 3 minutes. Then cut evenly in half, and into 5 pieces. This will give you uniform little rectangle cookies. Transfer the cut cookies onto a wire rack to fully cool.
While very delicate, ladyfingers are also versatile. Substitute orange or lemon extract for the almond extract for a lightly fruity flavor.