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Maylien Swenerton’s Ladyfinger Recipe
Recipe Type: Dessert
Cuisine: Italian
Author: Maylien Swenerton
Prep time:
Cook time:
Total time:
Serves: 36
We asks our website visitors to submit their ladyfinger recipes and this is Maylien’s entry. Thank you so much with sharing your recipe with the world.
  • Egg Whites, 4
  • Cream of Tartar, 1/4 tsp
  • Granulated Sugar, 5 tbs + 5 tbs
  • Egg Yolks, 2
  • Vanilla, 1 tsp
  • Salt, 1/8 tsp
  • Flour, sifted, 1-1/4 c
  • Baking Powder, 1/2 tsp
  1. Beat egg whites until foamy, sprinkle in cream of tartar and beat.
  2. Add 5 tbs sugar, 1 tbs at a time, continue beating until meringue is stiff but not dry.
  3. In another bowl, beat together egg yolks, vanilla and salt until light.
  4. Add the second 5 tbs sugar, one at a time, beat until thick.
  5. Fold egg yolk mixture into egg white mixture.
  6. Using cookie press with a 5/8-inch-wide half-round nozzle, and holding press in semi-horizontal position, pipe 3-inch fingers on well-greased cookie sheets.
  7. Bake for 6-8 min. in a 450 oven, then remove at once to a rack to cool.
  8. Sift confectioner’s (powdered) sugar over tops.
  9. Put on cookie sheet after cooling; free individually, pack loosely in a rigid freezer container.

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