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 recipe!
Eggless Homemade Ladyfingers (Savoiardi) Recipe
Ladyfingers, also known as Savoiardi or sponge cookie, 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…my Eggless Tiramisu recipe is next so stay tuned!
Let’s get baking!
EGGLESS HOMEMADE LADYFINGERS (SAVOIARDI) INGREDIENTS:
You’ll need:
- Aquafaba
- Cream of tartar
- White sugar
- All-purpose flour
- Cornstarch
- Baking powder
- Salt
- Unsalted butter
- Pure vanilla extract
- Milk
- Powdered sugar (confectioners’ sugar)
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
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 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.
HOW TO MAKE EGGLESS HOMEMADE LADYFINGERS (SAVOIARDI):
- Whip aquafaba, cream of tartar, and half of the sugar until stiff peaks.
- 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.
- Pipe the ladyfinger and refrigerate.
- Dust with powdered sugar.
- Bake and let them cool.
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
WHAT ARE LADYFINGERS GOOD FOR?
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.
STORING:
Ladyfingers can be store 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 on the counter, at room temperature.
LOOKING FOR MORE EGGLESS COOKIE RECIPES?
- Eggless Sugar Cookies
- Eggless White Chip Chocolate Cookies
- Eggless Oatmeal Cookies
- The Best Eggless Chocolate Chip Cookies
- Eggless Chocolate Crinkle Cookies
- Eggless Gingerbread Cookies
- Venezuelan Polvorosas Cookies
- Easy Palmiers Recipe (Elephant Ear Cookies or Palmeritas) (Video)
- Easy Eggless Vanilla Cookies
- more eggless cookie recipes…
Eggless Homemade Ladyfingers (Savoiardi)
Ingredients
- 1/3 cup + 1 tablespoon + 1 teaspoon (100 gr) aquafaba
- 1/4 teaspoon cream of tartar
- 1 cup + 3 tablespoons (240 gr) white sugar, divided
- 2 3/4 cup + 2 tablespoons (400 gr) all-purpose flour
- 6 tablespoons (60 gr) cornstarch
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1/ 2 cup + 3 tablespoons (160 gr) unsalted butter, softened
- 2 teaspoons pure vanilla extract
- 1/3 cup + 1 tablespoon + 1 teaspoon (100 gr) milk (I use whole milk)
- ½ cup (60 gr) 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 gr) 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 let them dried out at room temperature overnight, so they have the perfect texture to dip into the coffee.
- Eggless Sugar Cookies
- Eggless White Chip Chocolate Cookies
- Eggless Oatmeal Cookies
- The Best Eggless Chocolate Chip Cookies
- Eggless Chocolate Crinkle Cookies
- Eggless Gingerbread Cookies
- Venezuelan Polvorosas Cookies
- Easy Palmiers Recipe (Elephant Ear Cookies or Palmeritas) (Video)
- Easy Eggless Vanilla Cookies
- more eggless cookie recipes…
Nutrition
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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/