Homemade Ladyfinger Cookies

We all know them - and now we can make them at home too! From the ingredients, we can make 4 and a half dozen 7.5 cm long homemade ladyfinger cookies.

Details

Preparation Time: 30 minutes
Cooking Time: 10 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 14

Ingredients

65 g Flour, Wheat, bread flour
3 pieces Egg, egg yolk, fresh
60 g Sugar, white
0.5 teaspoons Vanilla, extract, natural
3 pieces Egg, egg white, fresh
0.25 teaspoons Baking powder
3 spoons Powdered sugar

Steps

Preheat the oven to 177 °C. Line two low baking trays with parchment paper.
In a bowl with an electric mixer, beat the egg yolks with 25 g of sugar on high speed for 5 minutes until you get a frothy, thick, and light yellow cream. Mix in the vanilla. Sift the flour over the cream, but do not mix it in yet.
In another bowl, beat the egg whites into stiff peaks. While mixing, add the baking powder. Gradually mix in 35 g of sugar to get a firm and glossy meringue. In three parts, gradually fold the meringue into the egg yolk cream with a hand whisk, mixing just enough to combine the ingredients well.
Transfer the batter into a piping bag fitted with a 1.25 cm wide tip. Hold the bag at a 45-degree angle and pipe 7.5 cm long cookies onto the parchment-lined baking tray. Leave 2.5 cm space between the cookies.
Sprinkle the cookies with powdered sugar using a sieve. Bake in the preheated oven for 8 to 10 minutes. They should be light golden and springy to the touch. Transfer the baked cookies along with the parchment paper to a cooling rack.
Wait a few minutes for them to cool slightly, then use a spatula to lift them off the parchment paper, arrange them on a serving plate, and serve.

Nutrition Information (Per 100g)

Calories: 246.98 kcal
Fat: 4.68 g
- Saturated Fat: 1.44 g
Carbohydrates: 38.16 g
- Sugars: 21.24 g
Protein: 8.28 g
Fiber: 0.36 g

Advice

Remove homemade ladyfinger cookies from the parchment paper while still warm, as they could stick to it and be difficult to remove later.