These ladyfingers are delicious and light biscuits that are made with six simple ingredients. You can enjoy them on their own or use them to create more sophisticated desserts.
Preheat the oven to 375°F (190°C) and line two to three baking sheets with parchment paper.
In a bowl, combine the flour and salt. Set aside.
In a mixing bowl, beat the egg yolks with 35g of the sugar and vanilla extract using a hand mixer until pale and doubled in volume.
In the bowl of a stand mixer fitted with a whisk attachment (or use a hand mixer with clean and dry beaters, plus a bowl), add the egg whites and lemon juice and beat until foamy. Then gradually add the rest of the sugar and keep beating on medium. When all sugar has been incorporated, switch to medium-high and beat to stiff peaks.
Gently fold the egg yolk mixture into the egg white mixture using a rubber spatula.
Sift the flour mixture over the egg mixture and fold gently with a rubber spatula until just combined.
Transfer the mixture to a piping bag fitted with a 1 cm round piping nozzle, such as Wilton A2.
Pipe the mixture into 3 ½” (9cm) long fingers on one of the sheets, spacing them 1 inch apart.
Dust the tops with powdered sugar and bake for 10-12 minutes, or until lightly golden and firm to the touch. Remove from the oven and let cool completely on the baking sheet.
Pipe another batch on the second sheet, dust with powdered sugar, and bake. In total, you should get 40-50 ladyfingers, depending on how thick and long you piped them.
Notes
Store them in air-tight containers lined with a paper towel at room temperature for up to 4 days.
Freeze them for up to 2 months.
Nutrition
Nutrition Facts
Ladyfingers
Serving Size
1 ladyfinger
Amount per Serving
Calories
25
% Daily Value*
Fat
0.4
g
1
%
Saturated Fat
0.1
g
1
%
Trans Fat
0.002
g
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.1
g
Cholesterol
15
mg
5
%
Sodium
6
mg
0
%
Potassium
9
mg
0
%
Carbohydrates
4
g
1
%
Fiber
0.1
g
0
%
Sugar
2
g
2
%
Protein
1
g
2
%
Vitamin A
21
IU
0
%
Vitamin C
0.02
mg
0
%
Calcium
3
mg
0
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.