Homemade Ladyfingers might have a few steps, but they are well worth the effort! This is a great batter to have in your recipe repertoire, as you can use it for so many things from specialty tortes to tiramisu to cakes!
This recipe is adapted and inspired by Bo Friberg’s The Professional Pastry Chef.
4 ounces (115g) Bread Flour
6 Eggs, Separated
6 Ounces (170g) Granulated Sugar (measure, then divide roughly into thirds)
1/4 tsp Lemon Juice
3 ounces (85g) Cornstarch
If piping, pipe onto a Silpat or parchment on a cookie sheet and pipe desired shape and size of cookie. Typically cookies are 2 inches long. Bake for 8-9 minutes until golden brown. Store in an airtight container.
If making a single layer using cake pans or a 1/2 sheet tray, pour batter evenly between 2 cake rounds, or onto 1 1/2 sheet pan and try to even out the top. You can very gently shake the pans to try to get the batter to settle, but don’t shake too much or you’ll ruin the air bubbles. Bake for 25-30 minutes, turning the pan halfway through. The top should be golden and the edges will pull away slightly. You can also stick a toothpick in the center, and once it comes out clean, remove from oven.
Let cool completely before cutting or shaping.
For a chocolate variation, substitute 30g (1 ounce) cornstarch with 30g (1 ounce) cocoa powder. Sift this in with the flour.
This recipe is adapted from The Professional Pastry Chef by Bo Friberg.
Keywords: Dessert, Cake, Elementary Recipe, Sponge, Ladyfinger, Ladyfingers, Cookie, Cookies, Batter