If you have never made your own lady fingers you are in for a real treat! Also known as savoiardi, they are light and airy and perfect for soaking. Make them with active sourdough, discard or leave it out! They are so simple to make at home you may never buy store bought again.
Notes and Tips for Success
• Lady fingers are best eaten the day that are made
• If you are using them for tiramisu let them sit uncovered at room temperature overnight. I would also bake them on the longer side, 14-15 minutes.
• They also freeze well and defrost quickly
• If you have electric hand mixers you can whisk the yolks and whites in two separate bowls. I have a stand mixer so I cleaned out the bowl and whisks after beating the yolks.
Homemade Lady Fingers + Sourdough Option
Description
If you have never made your own lady fingers you are in for a real treat! Also known as savoiardi, they are light and airy and perfect for soaking. Make them with active sourdough, discard or leave it out! They are so simple to make at home you may never buy store bought again.
Ingredients
Homemade Ladyfingers
Ingredients
6 large eggs, separated, at room temperature
1 cup (200 g) granulated sugar, divided
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups (240g) all purpose flour
2 tablespoons arrowroot
powder sugar for dusting
Sourdough Option
1/4 cup (50 g) sourdough discard or active sourdough
Instructions
- Preheat the oven to 350F. Line two baking sheets with parchment paper. Place a large round piping tip in a piping bag.
- Place the egg yolks, 1/2 cup sugar, vanilla and salt in the bowl of a stand mixer. Beat on medium speed until pale and fluffy, 4-5 minutes. Add the sourdough (if using) and continue mixing until combined. Transfer to a large bowl. Clean and dry the bowl and whisk of the stand mixer well. You don’t want any egg yolks in the whites or they will not whip up light and fluffy.
- Add the egg whites to the clean bowl and beat on high until soft peaks form. Slowly add the remaining sugar a spoonful at a time and continue beating for 2 minutes until thick and glossy.
- Fold the egg whites into the yolks in batches until combined. Sift in the flour aand arrowroot and gently fold until no dry streaks remain. Don’t over mix. Transfer the batter to a piping bag.
- Pipe the batter into 4 inch logs on the baking sheet, about 2 inches apart. Dust generously with powdered sugar.
- Bake for 12 to 15 minutes or until lightly golden and firm to touch. Let cool for 10 minutes before transferring a cooling rack.
Notes
Notes and Tips for Success
• Lady fingers are best eaten the day that are made
• If you are using them for tiramisu let them sit uncovered at room temperature overnight. I would also bake them on the longer side, 14-15 minutes.
• They also freeze well and defrost quickly
• If you have electric hand mixers you can whisk the yolks and whites in two separate bowls. I have a stand mixer so I cleaned out the bowl and whisks after beating the yolks.
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