Description
These light and airy Italian ladyfinger cookies are crisp on the outside, soft on the inside, and perfect for tiramisu or enjoying with coffee. A simple sponge cake cookie with royal origins!
Ingredients
Units
Scale
- 4 large eggs, separated
- 100g (1/2 cup) granulated sugar, divided
- 1/2 tsp vanilla extract
- 80g (2/3 cup) all-purpose flour
- 20g (2 tbsp) cornstarch
- 1/2 tsp baking powder
- Pinch of salt
- Powdered sugar, for dusting
Instructions
- Preheat oven to 375°F (190°C). Line baking trays with parchment paper.
- Whip yolks: Beat egg yolks with 50g sugar and vanilla until thick and pale.
- Whip whites: In clean bowl, beat egg whites and salt to soft peaks. Gradually add 50g sugar until stiff and glossy.
- Fold gently: Combine yolk mix and whites, then sift in flour, cornstarch, and baking powder. Fold until just combined.
- Pipe: Transfer to piping bag. Pipe 3–4 inch lines. Dust with powdered sugar.
- Bake: 10–12 minutes, until golden. Cool completely on wire rack.
Notes
- Room temp eggs whip better.
- Don’t overmix—keep the batter airy.
- For crispier cookies, return to oven at low temp to dry out.
- Store in airtight container up to 5 days.
- Freeze baked cookies for 2 months. Re-crisp in oven before using.
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Cuisine: Italian