Instructions

  1. Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.

  2. In a large mixing bowl or bowl of a stand mixer, combine the egg whites and cream of tartar and whisk the whites until soft peaks form. Slowly add 1/3 cup (66g) sugar, continuing to whisk until the mixture is stiff and glossy. Set aside. 

  3. In another large bowl or bowl of a stand mixer, beat the egg yolks until well combined. Add the remaining sugar, vanilla, and salt and beat until the mixture becomes thick and pale yellow, about 4 to 5 minutes. When you stop beating, the mixture should fall from the beater(s) in ribbons as you lift them out of the bowl. 

  4. Sift the flour into the bowl, then fold gently until no flour remains. 

  5. Fold the egg whites into the egg yolk mixture in 2 additions, mixing until just a few white streaks remain. 

  6. Transfer the batter to a pastry bag fitted with a 3/8” to 1/2" plain round tip. 

  7. Pipe batter about 1" wide and 3" long onto the baking sheets. Space ladyfingers about 1" apart. You should be able to fit 2 dozen ladyfingers per baking sheet (piping 3 rows with 8 ladyfingers per row). 

  8. To make the topping: Combine the confectioners’ and granulated sugar and sift over the tops of the ladyfingers (it will be a generous dusting). 

  9. Bake the ladyfingers for 18 to 22 minutes, or until they are golden brown and spring back when gently touched. 

  10. Allow the ladyfingers to cool for a few minutes on the sheets before carefully releasing them from the parchment with a flat spatula while they are still warm. After ladyfingers are released from parchment, allow them to cool completely on the baking sheet.  

  11. Storage information: Store, well-wrapped, at room temperature for three days, or wrap tightly and freeze for up to one month. 

Tips from our Bakers

  • If you want ladyfingers to remain soft, wrap in plastic or store in an airtight container until ready to use. If you don't mind a crisp ladyfinger, just store on the counter, at room temperature.