Ladyfingers (Biscuits à La Cuiller)

“Posted for the ZWT-France. From "LaVarenne's Basic French Cookery" cookbook. Ladyfingers should be firm on the outside, soft inside, and only lightly browned.”
1hr 5mins
30 Ladyfingers

Ingredients Nutrition


  1. Preheat oven to 350F degrees (175C degrees).
  2. Grease and flour a baking sheet.
  3. In a large bowl, beat egg yolks with 1/4 cup of the granulated sugar and vanilla until pale and thick enough to leave a ribbon trail* (see below).
  4. In a medium bowl, whip egg whites until stiff peaks form (egg whites shouldn't be dry).
  5. Add remaining 1/4 cup granulated sugar. Beat 30 seconds longer to make a light meringue.
  6. Sift flour and salt over the egg yolk mixture. Add 1/4 of the meringue mixture and gently fold together. Fold in remaining meringue in 2 batches.
  7. Gently spoon batter into a pastry bag fitted with a 5/8-inch plain tube. Pipe uniform 3-1/2-inch Ladyfingers at least 1 inch apart on prepared baking sheet. Sprinkle with powdered sugar.
  8. Bake 15 to 18 minutes, wedging oven door ajar with a spoon so Ladyfingers dry as they bake. Remove from oven. Cool slightly on baking sheet. Transfer to a rack to cool completely.
  9. *Ribbon trail: When a whisk or beater is lifted, the batter falls slowly in a thick trail which does not sink immediately into the batter but remains on top for a few seconds.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a