Lady Fingers


Lady Fingers

Makes enough to line the edges and bottom of 1 – 10” spring form pan.

1 ½ cups cake flour, sifted 4 times
6 large eggs, separated
½ cup plus 2 tablespoons sugar

About ¼ c. powdered sugar for dusting

Preheat the oven to 350°.

Have all equipment and ingredients ready.  You will not want to stop in the middle of the recipe.

Prepare 2 baking sheets by lining with parchment or silpat liner.  If using parchment, trace the bottom of the springform pan on the parchment and flip the paper so the ink from the pen doesn’t get on the batter. Have medium mixing bowls ready and a sifter for both the flour and the powdered sugar.

Lady Fingers on a Rainy Day  - 3

Using cake flour and sifting 4 times is a must.

Lady Fingers on a Rainy Day  - 2

The yolks will thicken and change to a pale lemon color when done.

Lady Fingers on a Rainy Day  - 1

Be sure to use wide, but gentle strokes to fold the yolks into the whites.

Lady Fingers on a Rainy Day  - 5

Use the springform as guide to pipe the bottom layer or draw an outline on your parchment and flip the parchment.

Lady Fingers on a Rainy Day  - 4

Be sure to dust with powdered sugar before baking and when done, your delicacies will be only slightly browned on the edges.

  1. Whip the eggwhites beginning on low and gradually increasing to medium high speed until they are foamy.  Add ¼ cup of the sugar and whip on high until they are form stiff peaks. Transfer to a dry clean bowl.
  2. Pour the egg yolks and remaining ¼ cup plus 2 tablespoons of sugar into the mixing bowl  of a stand mixer and whip on high until the yolks turn a light lemon color and slightly thick. Fold the eggs yolks into the whites.  Sift the flour over the mixture and gradually fold it in.
  3. Fill a pastry bag fitted with a #4 pastry tip (open hole). First pipe the bottom layer by filing in the outline of the spring form bottom. Don’t worry if there are gaps in the batter, it will spread when baking. Then continue by piping “fingers” of 1 ½” length – in a continuous row to line the walls of the pan. When all batter has been piped out, sift confectioner’s sugar over the piping. 

Bake for 15 minutes. Only the edges of the cookies should be brown. 

Store the fingers in an airtight container for up to 2 days until ready to use or they may be frozen. 

(Note: I embellished this recipe with the confectioner’s sugar because that was the way I was taught to make them.)

From Dodge, Jim and Ratner, Elaine. Baking with Jim Dodge.  New York:  Simon & Schuster,1991.Print.

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