Lady Finger Biscuits
Lady finger biscuits are such a simple and lovely biscuit to know how to make at home. They are made using eggs, flour and sugar. They are easy to make and yet delicious and especially amazing warm from the oven! Lady fingers are a great biscuit to pair with your morning (or afternoon) coffee or even tea. They are like a softer version of biscotti.
We recently made these from scratch in order to create our Brazilian Pave dessert. The dessert recipe called for these biscuits and not only did I not have any but had never even heard of them! Like most things though, I figured we could make them, and they turned out to be quite delicious.
What do you need to make lady finger biscuits?
- Egg yolks
- Egg whites
- Sugar
- Flour
- Vanilla extract
- Powdered sugar for dusting (optional)
How to make lady fingers?
Preheat oven to 350 degrees (using convection fan)
Line a baking sheet with parchment paper and prepare piping bag with medium tip.
Using a stand or electric mixer, you’ll whisk the egg white and on high speed for about 2 minutes, until soft peaks form. Add in your sugar a little at a time and continue whisking until stiff peaks form.
Using a hand whisk, whisk together the egg yolks and sugar until creamy. Add in vanilla extract.
Using a metal spoon, gently fold in together the egg whites and yolk mixtures.
Sift flour over mixture and gently fold in.
Fill piping bag with mixture. (or just use a baggie and cut the corner for piping)
Pipe batter into 1 x 3 1/2 inch long strips onto parchment.
Bake for 15 minutes or until golden brown around edges.
Allow to cool and store in airtight container. They will keep up to 3 days in an airtight container and up to 8 weeks frozen.
Note
If you are using an oven without a convection fan, you’ll need to bake at least 20 minutes or longer. Just check to see when they are turning a nice golden color.
Lady Finger Biscuits
Equipment
- Stand or electric mixer
Ingredients
- 3 egg yolks
- 4 egg whites
- 1/2 cup sugar (divided)
- 1/2 tsp. vanilla extract
- 1 cup all purpose flour
- powdered sugar for dusting optional
Instructions
- Preheat oven to 350 degrees F. (180 degrees C) convection (fan assisted) Fit a large piping bag with medium nozzle. Line baking sheet with parchment.
- Using a stand or electric mixer, whip up egg whites on high speed until soft peaks form.
- Slowly add in 1/4 cup sugar to the egg whites and continue whisking until stiff peaks form
- Using a hand whisk, whisk together the egg yolk and remaining 1/4 cup sugar until creamy. Add in vanilla extract.
- Using a large metal spoon, gently fold together the egg white and egg yolk mixtures. Be careful not to deflate.
- Sift in 1 cup of flour into egg mixture and gently fold in until well incorporated.
- Fill the piping bag with mixture. (or use baggie and cut the corner for piping)
- Pipe 1 x 3 1/2 long lines onto parchment.
- Bake for 15 minutes or until golden brown around edges.
- Allow to cool and store in an airtight container for up to 3 days. Or store in freezer up to 8 weeks.
Notes
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