Lady Fingers

These Homemade Lady Fingers are light, airy, and delicately crisp with a tender bite—perfectly suited for layering into tiramisu, trifles, and other classic desserts. Made with clean ingredients, they hold their shape beautifully while soaking up coffee, syrups, or creams without turning soggy. Subtle, refined, and endlessly versatile, these lady fingers are a foundational bake that elevates every dessert they touch.

Ingredients

Method

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Step 1

Preheat oven to 350°F. Whip the egg whites and sugar (1/4 cup + 1 TBSP) until it begins to thicken. Once frothy, add in the cream of tartar and continue whisking until stiff peaks are formed.

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For

10

M

I

Egg White Mixture

6

Egg Whites

1/2

cup

Maple Sugar

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Notes

Additional Allergens/Modifications: Egg: sub 1/2 cup of aquafaba for whites and omit yolks You can cut this recipe in half to make 10 cookies that are about 4-5 inches long and 1-2 inches wide. (I’ve used all 10 cookies slightly spaced for one 9x13 baking pan of Tiramisu before). If you prefer more of the whip, go with this option! Store in an airtight container for 1 week in the refrigerator or up to 6 months in the freezer.

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