Lady Fingers

I needed lady fingers for an upcoming recipe I am trying, so I went in search at my local grocery store. First, I looked in the cookie isle. I SWEAR I have seen them there before. I looked high and low and could not see them! So, I went and asked the bakery if they sold any. The bakery employee told me that they don’t sell them because no one buys them. If I needed a lot, she could order me in a large quantity, but told me it would be LARGE.  I asked if they sold them anywhere else in the store and she shook her head. Poor me. Well, not really.

I found that lady fingers are pretty easy and fun to make. Mine ended up a bit on the long side, but having NEVER had a lady finger before in my life, they turned out awesome (in my very vast and distinguished opinion. {wink.wink.})

I simplified this recipe, by using a ziplock bag as my pastry bag and simply cut off a small section of the bottom corner and used that the squeeze out the batter.  I think that parchment paper is a good idea here. I am not usually that fussy, but I had some that didn’t fit on my silpat and they ended up a bit more spread out and crunchy.

Here is the original.

This recipe was not written well  AT ALL. So, please follow my directions below:


  • 3 eggs separated
  • 1/3 c. powdered sugar
  • 1/2 c. flour
  • 1/4 t. vanilla
  • 1 t. baking powder


  1. Beat egg yolks until thick (trust me, they will!).
  2. Beat whites of eggs until stiff; ad sugar gradually and continue beating and add yolks and baking powder.
  3. Pour your batter into a ziplock bag and snip off the end.
  4. Pipe onto a cookie sheet lined with parchment paper. You should aim for about 5 inches long. Sprinkle with powdered sugar (I forgot this and it was ok.) and bake 8-10 minutes at 350.
  5. Let cool and pop off the paper. Store in a dry place or use in the same day. These are pretty delicate!

Stay tuned for the mystery recipe! Any guesses?

Here are the lady fingers before: (They don’t spread very much at all, so you can put them a little closer together)


Please login to your Camp Chef account to leave a comment.