Lady Fingers

Homemade Lady Fingers recipe using our organic Red Fife 00 flour. Create a classic Charlotte cake or Tiramisu, use for various shortcakes or trifle desserts...the possibilities are waiting! (See Tiramisu recipe on the recipe page!) 

Download a printable version of the recipe here.

Lady Fingers 

Yield: 40 lady fingers 

Tools: silicone baking mat, mixer, large pastry bag

Ingredients:

60g BSM Red Fife 00 flour

5g baking powder

1g fine sea salt

70g sugar

3 large eggs (separated)

Preheat an oven to 350°F.

Method:

Separate the eggs, and place the whites in a stand-up mixing bowl. Measure the sugar in a small bowl. Using the whisk attachment, whisk the whites on high speed. Add the sugar into the whisking whites a tablespoon or so at a time. Whisk the whites until smooth glossy stiff peaks have formed.

In a separate large mixing bowl, whisk the yolks vigorously until slightly opaque about 1 min. Fold the whites into the yolks in thirds, folding well after each addition.

Combine the dry ingredients together. Sprinkle the dry ingredients into the egg mixture a little at a time, and fold the batter until you no longer see dry ingredients after each addition. Continue to gently fold the mixture until fully combined.

Pour the batter into a pastry bag, and cut off the tip about 1 ½ inch. Line a baking sheet with the silicone mat as this will prevent the lady fingers from sticking when baked.

With a steady hand, pipe out 3-inch “fingers” into rows with about an inch or so gap in-between each piped finger.

Bake at 350°F for 15-20 min or until the lady fingers look slightly golden. Remove from the oven. Turn the oven off, then place the tray back into the off oven for 10 min with the oven door ajar to allow the lady fingers to continue to dry out.

Allow the lady fingers to cool completely, and store in an airtight container or plastic gallon bag for up to two weeks.