Ladyfingers (Biscuits à La Cuiller)

READY IN: 1hr 5mins
Recipe by Bayhill

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.

Top Review by gailanng

a, e "iou" ya. Can't find these in my area any longer, except at the fancy high-priced bakeries. Made for PAC Spring 2010.

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.

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