These are light and sweet sponge cake like biscuits which are lightly crisp on the outside and soft inside. Often used in dessert recipes. Can also been enjoyed as a time time snack.

Teena Mathew


  1. 4 Eggs Large -
  2. 2/3 cup Sugar - (divided into half)
  3. 1/3 cup Icing sugar -
  4. 1 teaspoon Vanilla extract -
  5. 1 cup All purpose flour -
  6. 1 teaspoon Baking powder -
  7. 1/4 teaspoon Cream of Tartar - (optional)
  8. 1/4 teaspoon Salt -


45 mins
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    Preheat oven to 200 degrees C (400 degrees F) and line baking tray/s with parchment paper.

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    Have ready a large pastry bag fitted with a 1/2 inch (1.25 cm) plain round tip.(You can alternatively use a Zip lock bag and cut off the corner to pipe the batter)

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    Separate the eggs in two clean and dry  bowls. (Let the yolks and whites reach room temperature if using cold eggs)

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    Beat the egg yolks and 1/3 cup (65 grams) white sugar on high speed until the mixture becomes thick and pale yellow. (Takes about 5-10 minutes.)

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    Beat in the vanilla extract. Sift the flour, salt and baking powder over the batter. Do not mix at this stage.

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    In a clean dry bowl, whip the egg whites and cream of tartar(you can also use a pinch of salt or 2-3 drops of lemon juice) on medium speed until soft peaks form. Gradually add the remaining 1/3 cup white sugar and whip until stiff peaks form and the whites are glossy.

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    Fold the whites into the egg yolk and flour mixture taking 1/3rd of the white each time, mixing only until incorporated.

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    Transfer the batter to your pastry bag and, holding the bag at about a 45 degree angle to the baking sheet, pipe the batter into 2.5 to 3 inch  long ladyfingers. Space the ladyfingers about 1 inch (2.5 cm) apart.

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    After the ladyfingers have been piped, place the powdered sugar in a fine strainer, and lightly sift the sugar over the tops of the cookies.

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    Bake for about 8-10 minutes or until the ladyfingers are firm but lightly brown and are still soft and spongy when lightly pressed

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    Remove the baking sheets from the oven and immediately slide the parchment paper (with the ladyfingers) from the baking sheet onto a wire rack.

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    Let the ladyfingers cool for a minute and then remove the each ladyfinger from the parchment paper, using a flat spatula or knife, and let cool completely. (These tend to stick and are hard to remove without breaking if left longer)

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