Lady fingers

I kidnapped this recipe from the ranting chef‘s post entitled ‘Give that Lady a Finger‘…. I’ve been dying to do these for ages but never seemed to have the eggs for it.

I did originally make quite a few… but I had 3 taste testers today and all of them seemed to take a while to decide that they loved them (the cunning little gits)


  • 4 eggs, separated
  • 2/3 cup sugar
  • 7/8 cup  flour
  • 1/2 teaspoon baking powder


  1. Preheat oven to Gas Mark 6 (400F/ 205 C)
  2. Grease or Line two 17 x 12 inch baking sheets with grease proof paper.
  3. Place egg whites in bowl and beat on high until soft peaks start to form
  4. soft peaks and stiff peaks  >>> when you stir the eggs with the whisk and hold up the whisk away from the bowl…. it should leave a little peak. If the peak flops over after a few seconds, its a soft peak…. if its stays there its a stiff peak. The best test for stiff peaks is to hold it above your head and the mixture shouldn’t move.
  5. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy.
  6. In another bowl beat egg yolks and remaining sugar. Whip until thick and very pale in colour. (pale yellow)
  7. Sift flour and baking powder together on a sheet of wax paper. (or in a bowl like me)
  8. Fold half the egg whites into the egg yolk mixture.
  9. Fold in flour, and then add the remaining egg whites.
  10. The original recipe (see above) called for the lady fingers to made using a pastry bag…. ie piped on. I don’t have one so I just drizzled the mix onto the trays with a teaspoon. It worked fine. alternatively…
  11. Transfer mixture to pastry bag and pipe out onto prepared baking sheet.
  12. Bake for about 8 minutes.

This recipe makes 3 to 4 dozen decent sized lady fingers


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