Homemade Ladyfingers

Yield: 18 to 20
Prep Time: 15 minutes
Cook Time: 15 minutes
Serving: Family

By Bonita's Kitchen June 14, 2026

Hi and welcome to our website!

If you like to know how to make a tasty batch of homemade ladyfingers, you are in the right place.

Whip the egg whites first until light and fluffy before adding the sugar.

Then add sugar and continue whipping until stiff peeks.

Then in the other bowl add one tablespoon of sugar in with the three yolks.

Toss together...

This is a lovely recipe and a easy one to make...please continue on to our recipe and video tutorial!!

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Ingredients

Eggs - 3 each
Granulated sugar - ¼ cup
Vanilla extract - ½ cup
Baking powder - 1 tsp
All - purpose flour - ¾ cup
Sea salt - pinch
Lemon zest - pinch
Confectionary sugar - dusting over cookies

Instructions

Method:

Separate eggs in to bowls, egg whites in one and egg yolks in the other. You will need 1/4 cup sugar less one tablespoon to the egg yolks.

First beat the egg whites and blend until it starts to fluff, then add sugar into it and beat until it gets stiff peeks, in to other bowl mix the one tablespoon of sugar and egg yolk until pasty.

Then add flour, sea salt and baking powder in a a bowl or sifter. Fold the whipped egg whites and egg yolk mixture together sifting in the dry ingredients, add vanilla. Continue folding together, don’t over mix.

Add a pinch of lemon zest and then add mixture to a pastry bag to pipe unto a baking pan with a piece of parchment paper..about 3 inches long and 1 inch wide. Continue doing this leave ½ to 1 inch between each one.

Preheat the oven to 350ºf and bake for 12 to 15 minutes or when puffed, firm to touch and a light golden brown.

Bonita’s Tips:

Make sure you have stiff peeks before adding the other ingredients.

Makes about 18 to 20 ladyfingers.

Allergens

Egg, White Flour

If you are looking for a simple recipe to make a batch of ladyfingers this is it!!

Use any type f peanut butter, nuts and white or coloured mini marshmallows. You can also use rice Krispies.

Scooping the batter into a pastry bag or plastic bag with no tip.

Then pinch about a one by three inch strip of dough on a piece of parchment paper on a pan. Do this until all the batter is used and keeping them about a 1/2 to 1 inch apart.