Homemade Ladyfingers
Ladyfingers are quite possibly the oldest and most delicate sponge cake there is. This cookie dates back to the 11th century in France. In Italy, it is known as Savoiardi, which translates to “from Savoy”.
No one really knows why they’re called ladyfingers and how this name particularly came about, but back in the 15th century the bakers made it in an elongated shape rather than the typical round shape, and we can assume that they’re called ladyfingers due to its shape resembling the thin fingers of a lady.
Ladyfingers Country of Origin
It is generally accepted that ladyfingers is a French invention, however there are 2 folklore stories behind the invention of these biscuit cakes.
In the first folklore, it is said that the ladyfinger cookie has its origin in the late 15th century at the court of the then Dutch of Savoy. The creation was in honor of the king of France when he had gone visiting and from then on it was known as the official court cookie.
In the second folklore, the cookie is thought to hail from the Piemonte region of Italy.
Throughout the Ages
11th Century – The recipe changed a little in nine hundred years and dates back to the eleventh century France. Historians think that the recipe was carried throughout Europe by the marriages of the descendants of Bertha of Savoy (1051-1081) to the royalty of Europe.
18th Century – In European folklore, it is said that Czar Peter the Great of Russia (1689-1725) and his wife, the empress Catherine, enjoyed ladyfingers so much when visiting Louis XV of France that they hired and took the baker that made them and sent him immediately to Saint Petersburg.
1901 – Specialty Bakers Inc., a small bakery company on the banks of the Susquehanna River in Marysville, Pennsylvania, is known as “The Ladyfinger Specialist.” Aall the commercially available ladyfingers in America have been baked by Specialty Bakers since 1901.
Ladyfingers are usually used to create the signature Italian dessert – tiramisu! It is also commonly used in trifles and the classical charlotte russe! It can also be eaten warm as finger food and are used for teething babies since it’s very soft.
As simple as they are, they are so versatile and have been around for centuries, so it’s definitely worth making it at home to enjoy!
Homemade Ladyfingers
Ingredients
- 90 g egg yolks (about 5 large eggs, and 4 extra large eggs)
- 120 g sugar
- 120 egg whites
- 115 g flour
- Confectioner’s sugar, as needed
Instructions
- Preheat oven to 400ºF (205ºC).
- Line sheet pans with parchment paper.
- Whip egg yolks with 45 g of the sugar until thick and light, about 8 minutes.
- Whip egg whites on medium speed until soft peaks form. In a gentle stream, add in the rest of the sugar (75 g).
- Increase the speed until a shiny, glossy meringue forms with medium peaks.
- Gently fold the egg whites into the yolks.
- Gently fold the sifted flour.
- Fill a pastry bag with a round tip and pipe about 3-inch lengths on the prepared pans.
- Dust generously with confectioner's sugar.
- Bake until the edges turn a light golden brown, about 10 minutes.
- Transfer to racks and cool completely.
- Store in an airtight container.
Notes
You can make this recipe gluten-free by substituting the flour to gluten-free flour!
Add ½ tsp of xanthan gum to the recipe if your gluten-free flour doesn't already include it.
Nutrition Facts
Calories
34.55Fat (grams)
0.72Sat. Fat (grams)
0.26Carbs (grams)
6.3Fiber (grams)
0.09Net carbs
6.22Sugar (grams)
3.78Protein (grams)
0.74Sodium (milligrams)
1.32Cholesterol (grams)
27.77