Lady Fingers


3 egg whites
cup flour
1/8 teaspoon salt
2 egg yolks
1/4 teaspoon vanilla


Beat whites of eggs until stiff and dry, add sugar gradually, and continue beating. Then add yolks of eggs beaten until thick and lemon-colored, and flavoring. Cut and fold in flour mixed and sifted with salt. Shape four and one-half inches long and one inch wide on a tin sheet covered with unbuttered paper, using a pastry bag and tube. Sprinkle with powdered sugar, and bake eight minutes in a moderate oven. Remove from paper with a knife. Lady Fingers are much used for lining moulds that are to be filled with whipped cream mixtures. They are often




Victoria Marr's picture

If using this one for a tiramasu recipe. I find these to be more 'cake' like than 'cookie' like (store bought). Just be aware and dip into coffee mixture more quickly or drizzle over lady fingers instead of dipping. Watch out, dip too long and the finger will crumble. Just be careful, no one wants a soggy mess.

Victoria Marr's picture

Very easy recipe! Thanks.


1.0 servings


Tuesday, December 15, 2009 - 3:18pm


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