Growing Chefs! Ontario Lady Fingers

Lady Fingers

A light, crumbly cookie known for its incredible airiness and finger-like resemblance!”
~50 cookies
6 large eggs, yolks and whites separated1 cup sugar, granulated1 teaspoon vanilla extract1/2 teaspoon salt1 1/2 cups all purpose flour2 tablespoons cornstarch
Measuring spoonsMeasuring cupsMixing bowls of various sizesSpatulaMixer with whisk attachmentBaking sheet lined with parchmentPiping bagPiping tipsTasting spoonsDish towel

Get organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Preheat the oven to 350°F.

Place egg whites in a large, completely dry and clean bowl.

Place the yolks in a separate mixing bowl with ½ cup of sugar.

Whip the egg whites using a whisk attachment until they lighten in colour and reach a soft peak, resembling marshmallows. Continue to mix on medium speed and gradually add ½ cup of sugar. Continue to beat the egg whites until stiff peaks form.

In the separate bowl, add the vanilla extract and salt to the egg yolks and sugar. Beat on medium/​high speed until lightened in colour and slightly thickened.

Gently pour the yolk mixture over the egg whites, then sift the flour and cornstarch over the mixture and fold gently with spatula until combined and place into a piping bag.

Get Cooking!

Pipe batter into 4” lines with leaving 2” spaces between cookies on parchment lined baking sheets.

Sprinkle additional granulated sugar over cookies if desired.

Bake for 15 – 18 minutes or until golden brown in a 350°F oven.

IMG 4297


” A classic Italian ​‘pick me up’. This dessert is made with delicate ladyfinger cookies, mascarpone and zabaglione!”

Cook now!
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Cake and cream


A magical dish – zabaglione, starts as a yellow cream but transforms into a fluffy cloud with patience! Can you believe it was recommended by Italian doctors as a restorative? Adjust the amount of sugar if you prefer a slightly less sweet dessert.

Cook now!
Read more about Zabaglione