Ladyfinger biscuits

Print Friendly, PDF & Email


These are just basic cookies, with a sponge-cake texture and usually used when making tiramisu.  I wanted to make an Apple Charlotte and didn’t have the ready-made ones.  So since the ingredients are not many, I tried making them myself.  Ladyfinger biscuits, the store-bought ones, I find them to be crunchier and hard.  The homemade ones are softer and taste better.  Actually they taste a bit like our kuih bahulu.

The ingredients :

3 large eggs, separated
90 gm castor sugar
90 gm plain flour

Icing sugar – to dust

A bit of butter

Butter the parchment paper so that the biscuit wont stick to it.  Sift the flour.    Take the egg white and beat till soft peaks.


Then add 60 gm of the sugar gradually and beat at high speed till you get a meringue which is thick.


In a separate bowl, beat the egg yolk with the remaining sugar till it is a bit pale.   Take the meringue and slowly fold it into the egg yolk.  Mix in the flour and gently fold the batter so that you do not loose all the air created in the meringue.


Once the batter is mix, put in a piping bag.  You can just snip off the end or use a big round nozzle to pipe the biscuits.   Pipe to about 4 or 5 inches long.  (I must say that I did a bad job on piping them,  I think my nozzle was not big enough ).  Sprinkle some icing sugar on top to get some crust.

Bake at 170 C for about 10 to 15 minutes.   Keep in an airtight container if not using immediately.


This is going to be filled with cream later on, to make my Apple Charlotte.  (Hopefully I’ll come around to making it!).  Till then guys, take care.  Follow me on my Instagram, detail below.  Cheers.