These Eggless Homemade Ladyfingers (Savoiardi) are light, airy, with a sweet crispy crust. They are easy to make, and you will not be disappointed with the result. They’re perfect for your next Tiramisu or Charlotte dessert!
Eggless Homemade Ladyfingers (Savoiardi) Recipe
Ladyfingers, also known as Savoiardi or sponge cookies, are one of my all-time favorite cookies. Unfortunately, the ones you buy in the store have eggs, so I decided we needed a good eggless version.
Please meet my Eggless Homemade Ladyfingers (Savoiardi) recipe!
These are light, airy, with a sweet crispy crust. They are easy to make, and you will not be disappointed with the result.
These Eggless Homemade Ladyfingers (Savoiardi) are very tasty eaten plain or as an accompaniment to ice creams or with a cup of tea and coffee but they really shine when used as part of more complex desserts such as Tiramisu, Trifles, or Charlottes.
And YES…you guessed…I used these to make my Eggless Tiramisu recipe.
Let’s get baking!
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
You’ll need:
- Aquafaba: Aquafaba is just the liquid that we usually discard from a can of beans. This liquid emulates the unmistakably fluffy texture of whipped egg whites. Learn more about aquafaba and how to use it in my How to Make Eggless Meringue recipe.
- Cream of tartar
- White sugar: Also known as caster sugar.
- All-purpose flour: Standard all-purpose flour works best here, skip the cake flour, bread flour, and wheat flour.
- Cornstarch
- Baking powder: Make sure is not expired or too old.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Unsalted butter: You can also use salted butter if that is what you have handy. In that case, skip the salt called in the recipe.
- Pure vanilla extract
- Milk: Substitute with your favorite plant-based milk for a vegan or dairy-free version.
- Powdered sugar: Also known as confectioners’ sugar.
Before You Start Baking
- I highly recommend using a kitchen scale to measure the ingredients.
- Make sure you have enough space in your fridge to chill the ladyfinger before baking.
- If you are using the Eggless Ladyfingers to make Eggless Tiramisu, I highly recommend making the cookies the day before and let them dried out at room temperature overnight, so they have the perfect texture to dip into the coffee.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Bring back your passion for baking, even if you cannot use eggs!
1 – Whip the Aquafaba
Whip aquafaba, cream of tartar, and half of the sugar until stiff peaks.
2 – Make the Batter
Mix dry ingredients. Cream butter and the other half of the sugar. Add vanilla. Add flour and milk. Fold in the whipped aquafaba.
3 – Pipe the Ladyfinger and Refrigerate.
Pipe the Ladyfinger. Refrigerate and then dust with powdered sugar.
4 – Bake and let them cool.
Frequently Asked Questions
Ladyfingers (savoiardi in Italian) are a pretty dry finger-shaped sponge cookie.
Ladyfingers have a very mild flavor. They are slightly sweet and have a dry/crunchy texture.
Ladyfingers can be used in many desserts, such as tiramisu, icebox cakes, ladyfinger mini eclairs, charlotte russe cake, or trifles. You can also enjoy them as an accompaniment to a cup of coffee in the afternoon.
Unfonatelly, most ladyfinger cookies are sold in grocery stores and especially marker has eggs.
Yes, to do so just used vegan butter and your favorite plant-based milk instead.
Storing Instructions
Ladyfingers can be stored in an airtight container for up to 5 days. If you want ladyfingers to remain slightly soft, wrap in plastic or store in an airtight container until ready to use. If you want them crisp (to make tiramisu), just store them on the counter, at room temperature.
More Recipes You’ll Love
- Eggless Sugar Cookies
- Eggless White Chip Chocolate Cookies
- Eggless Oatmeal Cookies
- The Best Eggless Chocolate Chip Cookies
- Eggless Chocolate Crinkle Cookies
- Easy Eggless Vanilla Cookies
- more eggless cookie recipes…
Eggless Homemade Ladyfingers (Savoiardi)
Equipment
Ingredients
- 1/3 cup + 1 tablespoon + 1 teaspoon (100 g) aquafaba
- 1/4 teaspoon cream of tartar
- 1 cup + 3 tablespoons (240 g) white sugar, divided
- 2 3/4 cup + 2 tablespoons (400 g) all-purpose flour
- 6 tablespoons (60 g) cornstarch
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1/ 2 cup + 3 tablespoons (160 g) unsalted butter, softened
- 2 teaspoons pure vanilla extract
- 1/3 cup + 1 tablespoon + 1 teaspoon (100 g) milk (I use whole milk)
- ½ cup (60 g) powdered sugar (confectioners’ sugar)
Instructions
WHIP AQUAFABA:
- Using an electric mixer or a stand mixer (with the whisk attachment), beat on medium-high speed aquafaba and cream of tartar, until the mixture becomes foamy and the mixture becomes opaque. Continue beating until reach medium peaks.
- Gradually add half of the sugar (120 gr) about 1 teaspoon at a time, or just sprinkle it in slow as slow can be, stirring after each addition until sugar is dissolved (about 15-20 seconds between each addition).
- Increase the speed of your mixer to the max. Beat until mixture is thick, shiny, and has increased in volume. The mixture should have stiff peaks and sugar should be completely dissolved. To know more details about how to whip aquafaba click here.
MAKE THE BATTER:
- Mix flour, cornstarch, baking powder, and salt in a bowl. Set aside.
- In a large bowl, beat the butter and the other half (120 g) of sugar until creamy and pale on medium-high speed. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add vanilla and mix to combine.
- Reduce speed to low and mix half of the flour mixture until just combined. Add milk in three additions, scraping down the mixing bowl with a spatula, and turn the batter over several times to ensure all of the ingredients are well incorporated. Add the remaining half of the flour; beat just until combined. Do not overmix the batter.
- Using a large spoon or spatula, gently fold in the whipped aquafaba into the batter, taking care not to deflate all of the air you have incorporated.
- Transfer the batter to a piping bag with a 1/2-inch round tip.
- Pipe 3-inch lines of batter about 1 inch apart onto the parchment paper. Refrigerate the pipped ladyfingers for 20 – 30 minutes.
- Preheat oven to 350°F (180°C). Line 2 cookie sheets with parchment paper, set aside.
- After the chilling time is over, dust cookies generously with powdered sugar.
- Bake the ladyfingers for 15 – 18 minutes, or until slightly golden on top and around the edges.
- Allow to cool in the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Dust with more powdered sugar, if desired.
- I highly recommend using a kitchen scale to measure the ingredients.
- Make sure you have enough space in your fridge to chill the ladyfinger before baking.
- If you are using Eggless Lady Fingers to make Tiramisu, I highly recommend making the cookies the day before and letting them dry out at room temperature overnight, so they have the perfect texture to dip into the coffee.
Nutrition
Originally posted in September 2020, post content edited to add more helpful information, no change to the recipe in March 2022.
I think there is something wrong with the proportions in this recipe. I used a scale and made it, but the “batter” is actually
More like shortbread. The amount of milk added doesn’t produce a smooth batter bit a thick clumpy dough due to the amount of flour and butter. There is no way to fold the Aquafaba into this dough.
Hello Caitlin! The batter is supposed to be thick; that is okay. You can see in my step-by-step photos that mine is thick too. To fold in the whipped aquafaba, add a bit first, fold it in, and then start adding more. The batter will be smoother once you have added the aquafaba. Be gentle with the folding process, so you don’t deflate all the air. I hope this helps!
Hi. Which brand of aquafaba you used? Did you reduce the aquafaba? Aquafaba is to be used chill or room temperature.
Thank you.
Hello Eshwari! I usually use aquafaba from a can of chickpeas. I have used chilled and at room temperature and both have worked fine. Hope that helps!
What is aquafaba and how to make to make them
Hello Gita! Aquafaba is just the liquid that we usually discard from a can of beans. This liquid emulates the unmistakably fluffy texture of whipped egg whites. You can learn more about aquafaba here: https://mommyshomecooking.com/how-to-make-eggless-meringue/