Do you want to know what I do sooooo much? Like a lot. A lot, a lot, a lot. I start baking an item and when I’ve almost half way through I realize I am out of an ingredient that I need. Or I’ve already started cooking dinner and I swore that I had everything on hand but then I notice I am out of multiple ingredients. Yep, I do that. All the time! At that point, I either stop what I’m doing and go to the store, or just wing it and make due with what I have on hand. Or, I get my wonderful husband to go the store while I keep working, so I don’t loose time :).
A couple weeks ago I wanted to make Tiramisu. I thought I had some ladyfingers in the cupboard, but of course, it turns out I didn’t have any on hand. I quickly went to the store but they didn’t have any. I went to another store and they didn’t sell ladyfingers either. Ugh! What was I going to do now?
Duh, Krissy, make them from scratch! Why didn’t I think of that earlier? I make pretty much everything from scratch, but for some reason I never heard of people making homemade ladyfingers for their tiramisu so I didn’t think about it myself.
Turns out homemade ladyfingers couldn’t be easier! They are pretty much just a soft, sponge cake, but shaped in the form of a long, thin cookie. And they are so quick to bake! I whipped up a batch and baked them all within 20 minutes.
From this point on, I will never buy ladyfingers again. And you shouldn’t either. Enjoy!
For Printable Recipe, Click here!
Makes: About 25 Cookies
4 ounces Egg Whites
½ cup Sugar, Divided
3 Egg Yolks
1 teaspoon Pure Vanilla Extract
¾ cup All Purpose Flour
½ teaspoon Baking Powder
Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. Set aside until needed.
In the bowl of a stand mixer, whisk the egg whites until they begin to foam. Slowly add ¼ of sugar and continue whisking until stiff peaks form. In a separate medium bowl, whisk together the egg yolks and the remaining ¼ cup of sugar. Mix in the vanilla.
In a small bowl, combine the flour and baking powder and then add it to the whipped egg whites. With a spatula, carefully fold the egg white and flour mixture into the egg yolks until fully incorporated. Transfer the batter to a piping bag fitted with a round top. Pipe 2 ½ inch bars, leaving at least 1 inch between each bar, onto the prepared baking sheets.
Bake the ladyfingers until they have puffed and begin to turn a light golden brown, about 7 minutes. Allow the ladyfingers to sit on the baking sheet for one minute and then transfer to a cooling rack to cool completely. Serve and enjoy!
These last up to 2 weeks in a sealed container. They will last even longer in the refrigerator and/or freezer.