Sourdough Ladyfingers | Discard or Starter
These sourdough ladyfingers are light, airy, and crisp with a slightly spongy interior -- made with sourdough discard or active starter and ready in under 30 minutes. Perfect for homemade tiramisu or serving alongside tea with a dusting of powdered sugar.
Servings: 24
Calories: 66kcal
Equipment
- 2 Baking sheets
- 1 Piping bag with a round tip
- 1 hand Mixer or Stand Mixer
- 2 Large mixing bowls
- 1 fine mesh sifter
Ingredients
- ½ teaspoon baking powder 2 grams
- 1½ cups all-purpose flour 180 grams
- 4 large eggs 200 grams (separated, room temperature)
- ¼ teaspoon cream of tartar 1 gram
- ¾ cup granulated sugar 150 grams (divided into ½ cup and ¼ cup)
- 1 teaspoon vanilla extract 5 grams
- ⅛ teaspoon fine sea salt 1 gram
- ¼ cup sourdough discard 60 grams (or active starter) powdered sugar for dusting, to taste
Instructions
- Preheat and prepare – Preheat your oven to 350°F. Line two baking sheets with parchment paper and set aside. Do not grease the parchment -- ladyfingers release cleanly from an ungreased surface once fully cooled.
- Sift the dry ingredients – Sift the all-purpose flour and baking powder together into a medium bowl and set aside.
- Beat the egg yolks – In a large bowl beat the egg yolks, vanilla extract, salt, and ¼ cup of sugar with a hand mixer on medium speed until the mixture is thick, pale, and ribbons off the beater when lifted, about 3 to 4 minutes.
- Fold in the sourdough discard – Add the sourdough discard to the egg yolk mixture and beat on low speed until fully incorporated with no streaks of discard visible. The mixture will loosen slightly.
- Whip the egg whites – In a clean bowl with clean beaters, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the remaining ½ cup of sugar and continue beating on medium-high until stiff, glossy peaks form.
- Fold the mixtures together – Gently fold the egg yolk mixture into the whipped egg whites in three additions using a wide spatula and slow deliberate strokes. Stop folding as soon as the mixture is just combined with no visible streaks of yolk remaining.
- Fold in the flour – Sift the flour mixture over the batter in two additions, folding each in gently before adding the next. The batter should look light, airy, and just barely hold its shape when lifted on the spatula.
- Pipe the ladyfingers – Transfer the batter to a piping bag fitted with a round tip. Pipe 3-inch logs onto the prepared baking sheets spacing them about 1 inch apart.
- Dust with powdered sugar – Dust the piped fingers generously with powdered sugar. Let sit for 2 minutes then dust again for a crispier top and a more defined shape after baking.
- Bake until lightly golden – Bake for 6 to 8 minutes until the tops are lightly golden and the edges look set and dry. Begin checking at the 6-minute mark.
- Cool completely – Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack. Cool completely for at least 20 to 30 minutes before storing or using in a dessert.
Video
Notes
Fold, never stir – Use a wide spatula and slow deliberate strokes to fold the mixtures together. Stirring deflates the egg whites and produces flat dense ladyfingers that do not pipe or bake properly.
Check at 6 minutes – These bake fast. Pull them the moment the tops are lightly golden and the edges look set and dry. Overbaked ladyfingers lose their spongy interior and will not soak up liquid properly for tiramisu.
Dry for tiramisu use – Leave baked ladyfingers uncovered at room temperature for 24 hours before using in a layered tiramisu. The extra drying time gives them the structure to absorb espresso without turning soggy.
Store at room temperature – Keep completely cooled ladyfingers in an airtight container at room temperature for up to 5 days. Do not refrigerate unfrozen as moisture causes them to soften quickly.
Nutrition
Serving: 1g | Calories: 66kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 31mg | Sodium: 37mg | Sugar: 6g