Lady Fingers Recipes

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LADYFINGERS



Ladyfingers image

To make Chocolate Lady Fingers, substitute 3/4 cup all-purpose flour plus 2 tablespoons cocoa powder for the all-purpose flour.

Provided by Roxanne Shepphird

Categories     Desserts     Cookies

Yield 48

Number Of Ingredients 4

4 eggs, separated
⅔ cup white sugar
⅞ cup all-purpose flour
½ teaspoon baking powder

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Line two 17 x 12 inch baking sheets with baking parchment. Fit large pastry bag with a plain 1/2 inch round tube.
  • Place egg whites in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy. In another bowl beat egg yolks and remaining sugar. Whip until thick and very pale in color.
  • Sift flour and baking powder together on a sheet of wax paper. Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites. Transfer mixture to pastry bag and pipe out onto prepared baking sheet. Bake 8 minutes.

Nutrition Facts : Calories 25 calories, Carbohydrate 4.6 g, Cholesterol 15.5 mg, Fat 0.4 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 11 mg, Sugar 2.8 g

HOMEMADE LADY FINGERS



Homemade Lady Fingers image

Provided by Food Network

Categories     dessert

Yield 24 ladyfingers

Number Of Ingredients 8

2 tablespoons butter
3/4 cup plus 2 tablespoons sifted flour
4 egg yolks
1/2 cup sugar
4 egg whites, beaten until stiff
Pinch of salt
1 teaspoon vanilla
powdered sugar for dusting

Steps:

  • Preheat the oven to 350 degrees F. Grease and flour 2 baking sheets with 2 tablespoons butter and 2 tablespoons of flour. Mark parallel lines in the flour across the width of the tray about 4 inches apart. Put the eggs and sugar in a large mixing bowl, and with an electric mixer fitted with a wire whisk beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes, using the mixer. Add the egg whites, remaining 3/4 cup flour, salt and vanilla, fold to mix thoroughly so the mixture is smooth. Fill a large pastry bag with a 3/4-inch plain tube with the mixture. Pipe fingers about 4 1/2-inches in length on to the baking sheet, using the lines as a guide. Dust the ladyfingers with powdered sugar. Bake until for 15 to 18 minutes, or until just firm on the outside and soft in the center.

SAVOIARDI (ITALIAN LADYFINGERS)



Savoiardi (Italian Ladyfingers) image

This is a basic recipe for Italian ladyfingers, the base of many desserts. I searched and searched but could never find these in the store, so I developed my own recipe and they turned out great. These are also nice to dunk in tea or coffee. Not to sweet. Prep can be a little messy, but is worth it. Enjoy!

Provided by Wen in Sacramento

Categories     Drop Cookies

Time 1h

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 6

5 egg whites
4 egg yolks
2/3 cup sugar
1 dash vanilla
1/2 teaspoon baking powder
1 cup all-purpose flour

Steps:

  • Separate eggs into two separate bowls, making sure not to get ANY yolk into the bowls containing the whites.
  • Beat egg whites on high speed until foamy.
  • Add two tablespoons of the 2/3 cup of sugar to the egg whites and continue to beat until stiff peaks form, and set aside.
  • In a separate bowl, Add vanilla and the rest of the sugar to the egg yolks and beat until pale yellow, set aside.
  • Sift together the flour and baking powder together (I didn't want to dirty another bowl so I sifted onto a piece of waxed paper).
  • Gently fold half of the egg whites into the yolks.
  • Fold the flour mixture into the yolks.
  • Fold the rest of the egg whites into the yolks.
  • Preheat oven to 350°F.
  • Load batter into a pastry bag with a wide tip, or a ziploc bag with the corner snipped off.
  • Pipe onto a greased cookie sheet in any shape you'd like (traditionally, they are shaped like fingers, about as wide as your pointer and middle finger put together).
  • Bake for 6 minutes, or until edges are just golden brown.

Nutrition Facts : Calories 52.3, Fat 0.7, SaturatedFat 0.2, Cholesterol 27.7, Sodium 20.4, Carbohydrate 9.7, Fiber 0.1, Sugar 5.6, Protein 1.7

LADYFINGERS



Ladyfingers image

These light and delicate sponge-cake cookies are often used to accompany desserts such as sherbet and puddings, and are an important component when making fruit charlottes and tiramisu. Finding them in a supermarket is easy, but making them at home yields especially delicious results.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about ninety 4-inch cookies

Number Of Ingredients 10

3/4 cup all-purpose flour
10 tablespoons cornstarch
1/2 teaspoon salt
6 large eggs, separated
3/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
Confectioners' sugar, for dusting
Raspberry jam, for serving (optional)
Lemon Curd, for serving (optional)

Steps:

  • Preheat oven to 425 degrees. In a small bowl, sift together flour, cornstarch, and salt; set aside. Line three baking sheets with parchment paper; set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, 1/4 cup granulated sugar, and the vanilla until light and creamy, about 4 minutes; set aside.
  • In the clean bowl of an electric mixer fitted with a clean whisk attachment, beat egg whites on medium-high speed with 1/4 cup granulated sugar until foamy. Add cream of tartar, and continue to beat until soft peaks form. With machine running, gradually add remaining 1/4 cup granulated sugar, beating into stiff, glossy peaks.
  • Fold egg-yolk mixture into egg-white mixture, then fold in dry ingredients. Do not overmix.
  • Transfer to a pastry bag fitted with a 1/2-inch round tip. Pipe 4-inch cookies onto prepared baking sheets leaving about 1 inch between cookies. Lightly dust with confectioners' sugar. Bake until just beginning to brown around the edges, about 8 minutes; rotate pans once after 4 minutes. Transfer to wire racks to cool. Will keep, at room temperature, in an airtight container for up to 2 weeks.
  • Just before serving, dust with confectioners' sugar and, if desired, sandwich raspberry jam or lemon curd between them.

LADYFINGERS FOR TIRAMISU



Ladyfingers for Tiramisu image

Use these ladyfingers to make Tiramisu.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 46 ladyfingers

Number Of Ingredients 5

6 large eggs, separated
11 tablespoons granulated sugar, divided
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
Confectioners' sugar, for dusting

Steps:

  • Draw two 13-by-4-inch rectangular templates on each of two pieces of parchment paper; place on rimmed baking sheets; set aside. Prepare a large pastry bag with a 1/2-inch tip, and set aside.
  • Heat oven to 350 degrees. Whisk yolks, 10 tablespoons granulated sugar, and vanilla using high speed on an electric mixer fitted with the whisk attachment, until mixture is thick and pale, 1 to 2 minutes. Gradually add flour, folding in gently; set aside. Using electric mixer, whisk egg whites until frothy. While whisking, gradually add remaining 1 tablespoon sugar; beat until stiff, 1 to 2 minutes. Fold 1/3 of whites into reserved yolk mixture to lighten, then fold in remaining whites until just incorporated.
  • Fill pastry bag with batter, and pipe ladyfingers, 1/2 inch thick, between the short lines drawn on parchment paper. Using a fine mesh sieve, generously dust ladyfingers with confectioners' sugar, and allow the sugar to soak in, about 3 minutes. Place in oven and bake, rotating trays once, until light golden, 15 to 18 minutes. Transfer to wire racks to cool and dry out slightly, at least 2 hours. Remove from parchment paper.

SOFT LADY FINGERS



Soft Lady Fingers image

Provided by Gaston LeNôtre

Yield Makes about 32 ladyfingers

Number Of Ingredients 5

5 large eggs, separated, at room temperature 30 minutes
2/3 cup sugar, divided
7/8 cup all-purpose flour
Confectioners sugar for dusting
Equipment: a pastry bag with 3/4-inch

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Beat yolks with an electric mixer at medium speed until pale yellow, then gradually beat in all but 1 1/2 tablespoons of sugar.
  • Beat at medium-high speed until pale yellow, tripled in volume, and thick enough to form a ribbon that takes 5 seconds to dissolve when beater is lifted, 5 to 7 minutes. Sprinkle flour over mixture and stir until just combined (batter will be very stiff).
  • Beat egg whites with cleaned beaters until they just hold soft peaks.
  • Add remaining 1 1/2 tablespoons sugar in a slow stream, then beat until whites hold stiff peaks.
  • Stir one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Spoon batter into pastry bag.
  • Line a large baking sheet with parchment, piping a dab of batter under each corner to secure. Pipe 2 rows of (3 1/2-inch-long) ladyfingers (12 to 16 per row) onto sheet, piping them so they almost touch. Dust with confectioners sugar.
  • Bake until pale golden, dry, and soft but springy to the touch, 14 to 16 minutes. Cool completely on baking sheet.

HOMEMADE LADYFINGERS



Homemade Ladyfingers image

Having a difficult time finding ladyfingers in the grocery store? Try baking your own! "I keep a few dozen of these light sponge cookies in my freezer to serve with fresh fruit or to use in trifles and other desserts," explains Peggy Bailey from Covington, Kentucky.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 2-1/2 dozen.

Number Of Ingredients 10

3 eggs, separated
1/4 teaspoon cream of tartar
1/4 cup plus 1/3 cup sugar, divided
3 tablespoons water
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
Confectioners' sugar

Steps:

  • In a small bowl, beat egg whites and cream of tartar until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes; set aside. , In another bowl, beat egg yolks with remaining sugar for 3 minutes or until thick and lemon colored; add water and extracts. Combine the flour, baking powder and salt; stir into yolk mixture. Fold in egg white mixture., Cut a small hole in the corner of a pastry or plastic bag; insert round tip #12. Spoon batter into bag. Pipe 3-1/2-in.-long lines 2 in. apart onto a greased and floured baking sheet. , Bake at 350° for 10-12 minutes or until lightly browned. Remove to a wire rack; cool completely. Cover and freeze for up to 1 month., To use frozen ladyfingers: Thaw in the refrigerator; dust with confectioners' sugar. Serve as a cookie or use in desserts.

Nutrition Facts : Calories 69 calories, Fat 1g fat (0 saturated fat), Cholesterol 43mg cholesterol, Sodium 39mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.

LADYFINGERS



Ladyfingers image

Provided by Food Network Kitchen

Time 1h

Yield 36 cookies

Number Of Ingredients 7

Unsalted butter, for the baking sheets
1 cup all-purpose flour, plus more for the baking sheets
6 large eggs, separated, at room temperature
1 cup plus 2 tablespoons superfine sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
1/2 cup confectioners' sugar

Steps:

  • Position 2 racks in the middle of the oven; preheat the oven to 325. Generously grease 2 baking sheets with butter (about 2 tablespoons) and dust with flour; tap off the excess flour.
  • Measure out the flour and put in a fine-mesh strainer set in a bowl. Beat the egg yolks and 1/2 cup sugar in a stand mixer fitted with the paddle attachment on medium-high speed until thick and pale, 6 to 7 minutes. Add the vanilla and beat until just combined. Transfer the egg yolk mixture to a large bowl. Clean out the mixer and dry.
  • Put the egg whites and salt in the mixer; beat with the whisk attachment on medium speed, adding the remaining 1/2 cup plus 2 tablespoons sugar, 1 tablespoonful at a time, until combined, about 3 minutes. Increase the speed to medium high and continue beating until the egg whites are shiny and stiff, 4 to 6 minutes.
  • Add one-third of the egg white mixture to the yolk mixture, then sift about one-third of the flour over the eggs. Gently fold the ingredients together with a rubber spatula. Repeat 2 more times, folding in one-third each of the egg white mixture and flour each time. (Do not overmix or the batter will deflate.) Put the confectioners' sugar in the mesh strainer.
  • Transfer the batter to a pastry bag fitted with a 1/2-inch round tip. Pipe 3-inch ladyfingers onto the prepared baking sheets, about 11/2 inches apart. Dust the ladyfingers with some of the confectioners' sugar to coat and set aside until the sugar starts to dissolve, about 5 minutes. Dust with another coating of confectioners' sugar. Bake until golden, 20 to 25 minutes, rotating the baking sheets halfway through the cooking time. Remove the ladyfingers with a spatula and transfer to a rack to cool.

LADYFINGERS



Ladyfingers image

Provided by Craig Claiborne And Pierre Franey

Categories     dessert

Time 35m

Yield About 36 whole ladyfingers

Number Of Ingredients 5

1 cup sifted cake flour
1 1/3 cups sifted confectioners' sugar
1/4 teaspoon salt
6 eggs, separated
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350 degrees.
  • Sift together the flour, half of the sugar and the salt, three times.
  • Beat the egg whites until stiff and gradually beat in the remaining sugar. Beat the egg yolks until thick and lemon-colored and fold, with the vanilla, into the egg-white mixture. Sift the flour mixture, a third at a time, over the eggs and fold in carefully.
  • Line ungreased baking sheets with unglazed paper. Press the batter through a pastry bag onto the paper, or shape with a spoon into strips about four inches by three-quarter inches.
  • Bake 12 to 15 minutes or until golden brown. Remove from the paper with a spatula and cool on a rack.

Nutrition Facts : @context http, Calories 39, UnsaturatedFat 0 grams, Carbohydrate 7 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 26 milligrams, Sugar 4 grams, TransFat 0 grams

BANANA PUDDING WITH LADYFINGERS



Banana Pudding with Ladyfingers image

Just before serving, top generously with piped-on whipped cream and top with sliced almonds, if desired.

Provided by TerryWilson

Time 3h35m

Yield 8

Number Of Ingredients 11

3 cups milk
4 large eggs
4 large egg yolks
⅔ cup white sugar
¼ teaspoon salt
3 tablespoons unsalted butter
1 ¼ teaspoons vanilla extract
¼ teaspoon almond extract
5 large ripe bananas
2 tablespoons orange juice
3 (3 ounce) packages ladyfingers

Steps:

  • Combine milk, eggs, and egg yolks in a medium saucepan over low heat. Beat well and heat until hot to the touch but not boiling, 3 to 4 minutes. Remove from the heat.
  • Combine sugar and salt in the top of a double boiler over simmering water. Slowly add milk mixture, stirring frequently. Cook and stir, scraping down the sides with a rubber spatula to avoid scorching, until smooth and as thick as heavy cream, 8 to 10 minutes. Add butter, vanilla, and almond extract; stir until butter melts.
  • Strain custard mixture through a sieve into a large bowl. Lay a piece of plastic wrap directly on the surface and place in the refrigerator until completely cooled, at least 2 hours.
  • Slice bananas into 3/4-inch thick pieces. Place in a bowl and sprinkle with orange juice.
  • Arrange 1/2 of the ladyfingers in the bottom of a trifle bowl. Arrange 1/2 of the banana slices over the ladyfingers and pour 1/2 of the cooled custard over top. Repeat layers once more. Cover and refrigerate for 1 hour before serving.

Nutrition Facts : Calories 405.2 calories, Carbohydrate 60.1 g, Cholesterol 283.8 mg, Fat 14 g, Fiber 2.5 g, Protein 11.8 g, SaturatedFat 6.6 g, Sodium 197 mg, Sugar 32 g

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From theloopywhisk.com


10 BEST SUBSTITUTE FOR LADY FINGERS - SUBSTITUTE COOKING
Crispy Ladyfingers Recipe If you want to make ladyfingers at home, here is one of the best recipes that you can use! You will need four eggs, separated, 2 tablespoons of granulated sugar as well as 2/3 cup of granulated sugar, half a teaspoon of baking soda, and 1 cup of flour. The best flour to use is all-purpose flour.
From substitutecooking.com


LADYFINGERS | KING ARTHUR BAKING
Pipe batter about 1" wide and 3" long onto the baking sheets. Space ladyfingers about 1" apart. Generously sift confectioners’ sugar over the tops of the ladyfingers. Bake the ladyfingers for 8 to 12 minutes, or until a light gold color; don't let them brown. Immediately remove them from the baking sheets and cool completely on a rack.
From kingarthurbaking.com


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