Ladyfingers for Diane

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20 ladyfingers

Ingredients Nutrition


  1. Preheat oven to 350F degrees; brush 2 baking sheets with small amount of softened butter, then line with parchment paper; set aside.
  2. Place egg whites (this will work best if whites are at room temperature) in a mixing bowl and beat with an electric mixer until stiff peaks form.
  3. Slowly beat in the white sugar; continue beating until stiff peaks form again; the meringue should be smooth and glossy.
  4. In a separate bowl, with a fork, lightly beat the egg yolks, then fold into the meringue (what you've made with the whites) with a wooden spoon.
  5. Sift the flour over the mixture and then gently fold in.
  6. You will now need a pastry bag with a large, plain tip fitted into it.
  7. Fill pastry bag with the ladyfinger batter.
  8. Onto the prepared baking sheets, pipe strips of batter 5 inches long and 3/4 inch wide diagonally, leaving 1 to 2 inches between each strip.
  9. Sprinkle half the icing sugar over the ladyfingers; wait 5 minutes and sprinkle with the remaining sugar.
  10. Holding the parchment paper in place with your thumb, lift one side of the baking sheet and gently tap it on your work surface to remove excess icing sugar; repeat with other sheet.
  11. Place sheets side by side in preheated oven and bake, without opening the oven door at all, for 10 minutes.
  12. Then, rotate the baking sheets front to back so the ladyfingers colour evenly.
  13. Cook until lightly golden, about 5 more minutes.
  14. Remove the ladyfingers from the baking sheet with a metal spatula while still hot, and let cool on a rack.

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