Best Lady Fingers Recipes

HOMEMADE LADY FINGERS

Steps:

• Preheat the oven to 350 degrees F. Grease and flour 2 baking sheets with 2 tablespoons butter and 2 tablespoons of flour. Mark parallel lines in the flour across the width of the tray about 4 inches apart. Put the eggs and sugar in a large mixing bowl, and with an electric mixer fitted with a wire whisk beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes, using the mixer. Add the egg whites, remaining 3/4 cup flour, salt and vanilla, fold to mix thoroughly so the mixture is smooth. Fill a large pastry bag with a 3/4-inch plain tube with the mixture. Pipe fingers about 4 1/2-inches in length on to the baking sheet, using the lines as a guide. Dust the ladyfingers with powdered sugar. Bake until for 15 to 18 minutes, or until just firm on the outside and soft in the center.

MALAYSIAN LADY FINGERS (OKRA)

Steps:

• Heat the vegetable oil in a wok or skillet over medium-high heat; cook and stir the garlic until fragrant, about 1 minute. Stir in the red chilies, shrimp, okra, and belacan, and cook and stir until the chilies begin to soften and the shrimp start to turn opaque and pink, about 2 minutes. Pour in light soy sauce and water, and cook and stir until the okra are tender and sticky, 2 to 4 more minutes.

SOFT LADY FINGERS

Steps:

• Preheat oven to 350°F with rack in middle.
• Beat yolks with an electric mixer at medium speed until pale yellow, then gradually beat in all but 1 1/2 tablespoons of sugar.
• Beat at medium-high speed until pale yellow, tripled in volume, and thick enough to form a ribbon that takes 5 seconds to dissolve when beater is lifted, 5 to 7 minutes. Sprinkle flour over mixture and stir until just combined (batter will be very stiff).
• Beat egg whites with cleaned beaters until they just hold soft peaks.
• Add remaining 1 1/2 tablespoons sugar in a slow stream, then beat until whites hold stiff peaks.
• Stir one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Spoon batter into pastry bag.
• Line a large baking sheet with parchment, piping a dab of batter under each corner to secure. Pipe 2 rows of (3 1/2-inch-long) ladyfingers (12 to 16 per row) onto sheet, piping them so they almost touch. Dust with confectioners sugar.
• Bake until pale golden, dry, and soft but springy to the touch, 14 to 16 minutes. Cool completely on baking sheet.

DEDITOS DE NUEZ (NUTFINGERS), NUTTY FINGERS, LADY FINGERS.

Steps:

• Mix the margarine bars. It's important to use softened margarine otherwise the dough will be too sticky.
• Slowly add the flour, mix until it's almost well combined, let a bit of flour aside to roll the dough later and to add to the cookies sheet if it's needed.
• Add the sugar and mix until well combined.
• Add the pecans and mix well. Roll the dough if needed, it shouldn't be sticky at this point.
• Pre-heat the oven to 180ºC-220ºC.
• Start making the fingers, size depends on preference.
• Bake for 30-40 minutes.
• Let them cool down a bit and roll in the sugar and cinnamon mix while the cookies are still warm.
• Enjoy!

LADY FINGERS

Steps:

• Preheat oven to 400 degrees F.
• Line two baking sheets with parchment or wax paper.
• Beat the yolks and 1/2 cup sugar on high for 5 minutes until ribbons fall from beater.
• Lower speed and beat in vanilla and water.
• Increase speed and beat for 30 seconds to thicken.
• Sift the flour over this and set aside, without mixing.
• In another bowl, beat egg whites until foamy, then add cream of tartar.
• Beat until soft peaks form.
• Gradually beat in remaining 1/4 cup sugar.
• Continue beating until stiff peaks form.
• Add 1/3 of the whites to the yolk bowl and fold until all the flour is incorporated.
• Gently fold in remaining whites.
• Working quickly to avoid deflation, scoop 4 cups into a large pastry bag with a 3/4 tip.
• Pipe 3 inch by 1 1/2 inch'fingers' 1/4 inch apart.
• They will attach during baking.
• Be sure and let the batter fall from the tip, rather than pressing onto the sheet.
• If you are making a bottom for a cheesecake, pipe a spiral, ending at about 10 inches in diameter.
• Sift the powdered sugar over- the batter will absorb some.
• Bake for 8 to 10 minutes until springy to the touch.
• Remove to racks and cool slightly.
• Remove from parchment with long spatula while still warm.
• Or invert disc onto towel-covered rack and reinvert back to plain rack.

LADY FINGERS

Steps:

• Beat egg yolks until thick and light-yellow colored.
• Beat in almond extract.
• Beat egg whites until stiff.
• Continue beating adding salt and sugar, until whites are glossy and very stiff.
• Fold egg yolks into egg whites.
• Fold in sifted flour and baking powder.
• Drop batter by the tablespoonfuls onto an ungreased cookie sheet forming fingers about 1x3in.
• Bake in a 350F oven for 10 minutes.
• Remove from tray immediately and cool.

ELEGANT LADY FINGERS

Steps:

• 1. Cream butter and sugar together. Add water and vanilla. Mix well. Blend in flour and nuts.
• 2. Chill for 4 hours.
• 3. Preheat oven to 325 degrees. Shape cookie dough into either balls or fingers.
• 4. Place on lightly greased cookie sheet and bake at 325 for about 20 minutes.
• 5. Cool slightly and roll in confectioner's sugar. Store in an air tight container. Makes about 3 dozen cookies.

FIRST LADY FINGERS

Steps:

• Let eggs stand at room temperature for 30 minutes. Grease and lightly flour two baking sheets; set aside. In a large bowl, beat egg yolks on high speed for 3 minutes. Gradually add sugar, beating until thick and pale yellow. Beat in extract. Gradually add flour and salt, beating until well blended. In a small bowl and with clean beaters, beat egg whites on high speed until soft peaks form. Fold into yolk mixture., cut a 1/2-in. hole in a corner of a heavy-duty plastic bag, or use a pastry bag with a #808 (1/2-in.) round pastry tip. Fill with batter. Form 4-in.-long finger shapes 1 in. apart on prepared baking sheets. Dust with confectioners' sugar. Bake at 350° for 12-15 minutes or until golden. Cool on a wire rack. Serve with ice cream if desired.

ITALIAN LADY FINGERS SAVOIARDI

Steps:

• 1. Separate eggs into two separate bowls.
• 2. Beat egg whites on high speed until foamy.
• 3. Add two tablespoons of the 2/3 cup of sugar to the egg whites. Continue to beat until stiff peaks form, and set aside.
• 4. In a separate bowl, add vanilla and remainder of the sugar to the egg yolks and beat. Set aside
• 5. Sift together the flour and baking powder. Fold half of the egg whites into the yolks also adding zest if you'd like.. Do it real gently.
• 6. Fold the flour mixture into the yolks.
• 7. Fold the rest of the egg whites into the yolks.
• 8. Put the batter into a pastry bag. ( I use a a ziploc bag with the corner snipped off.)
• 9. Pipe the batter onto parchment paper lined cookie sheets.
• 10. Dust the piped dough with powdered sugar. (optional)
• 11. Bake for about 6 minutes. Stay close because all you want is the edges to turn lightly brown.
• 12. Dust with additional powdered sugar if you'd like.

SAVOIARDI (LADY FINGERS)

Steps:

• Beat egg yolks and 3/8 cup sugar until yellow and foamy.
• Add flour and salt, mix until smooth.
• Add vanilla to egg yolk/flour mixture.
• Beat egg whites until firm and fold into egg yolk mixture until thoroughly blended.
• Butter a baking sheet (or line with parchment).
• Drop batter by Tablespoonfuls on to baking sheet, shape into"fingers" 3 inches long.
• Mix Confectioner's and granulated sugars together, sprinkle half the sugar mixture over the fingers.
• Let the unbaked fingers stand for about 10 minutes.
• Sprinkle fingers with remaining half of sugar and let stand for 5 minutes.
• Bake in a preheated 375°F oven for about 10 minutes or until golden.
• Remove from pan and cool on cake rack.

LADY FINGERS

Steps:

• Wash your lady fingers and leave them to dry (must remove all the water, otherwise there will be a lot of liquid) Chop them into one inch cubes Add oil in your pan (warm it) Add the lady fingers Once the lady fingers have browned on slow heat add the sliced onions, diced tomato, salt, chilly powder, tumeric and garlic. Stir and leave on slow heat for 10 minutes. Garnish with coriander before serving.