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Homemade Ladyfingers

Total Time

Prep/Total Time: 30 min.

Makes

about 2-1/2 dozen

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.
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Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. To use frozen ladyfingers: Thaw in the refrigerator; dust with confectioners' sugar. Serve as a cookie or use in desserts.

Nutrition Facts

2 ladyfingers: 69 calories, 1g fat (0 saturated fat), 43mg cholesterol, 39mg sodium, 13g carbohydrate (8g sugars, 0 fiber), 2g protein.

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