Gluten Free Ladyfingers

What Are Ladyfingers?

A ladyfinger is a kind of sponge cake biscuit that comes in a long, thin shape, a lot like a “finger.” They have a delicate, soft texture and mild, sweet flavor that’s perfect for soaking up syrups, creams, and puddings.

Sift the Dry Ingredients

First, sift the flour and other dry ingredients into a bowl and give it a mix.

Beat the Eggs Separately

Separate the egg yolks from the egg whites. Combine the yolks with sugar and whisk until the mixture is doubled in volume, then add the vanilla.

Beat the Eggs Separately

Next, you’ll add cream of tartar to the egg whites and beat until they’re nice and fluffy. Add in the sugar, and continue to beat the meringue into stiff peaks.

Combine the Egg Mixtures

Fold a heaping spoonful of the meringue into the fluffy yolk mixture, then stir in the remaining meringue, being careful to not overmix.

Add the Dry Ingredients

Next, fold in the sifted dry ingredients from earlier until just combined. The goal is to keep the batter inflated and fluffy!

Pipe Out the Fingers

Once the batter is ready, scoop it into a piping bag. You can also use a gallon zip-top bag with a corner cut off, both will work!

Pipe Out the Fingers

Pipe thick, 4-inch streaks of batter onto your lined baking sheet, leaving about an inch or so in between each “finger.”


Give the ladyfingers an even dusting with powdered sugar, then move them into the oven to bake.


After 13 minutes, you’ll need to lower the oven temperature to 300ºF and continue to bake for another 15 minutes.

Cool and Dust

Let your gluten-free ladyfingers set on the baking sheet for a few minutes before you move them to a wire rack to finish cooling.

Want More Cookie Recipes?

You know you do! Swipe up to get them.