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 ladyfinger cookies over a in a bowl and over a cooling rack.

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!

egg-free homemade ladyfingers in a bowl.

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.
eggles homemade ladyfinger ingredients with tags

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).

1 – Whip the Aquafaba

Whip aquafaba, cream of tartar, and half of the sugar until stiff peaks.

whipped aquafina in a bowl.

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.

baked egg-free ladyfinger on a baking tray.

Frequently Asked Questions

What is Ladyfingers?

Ladyfingers (savoiardi in Italian) are a pretty dry finger-shaped sponge cookie.

What do ladyfingers taste like?

Ladyfingers have a very mild flavor. They are slightly sweet and have a dry/crunchy texture.

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.

Do store-bought ladyfingers have eggs?

Unfonatelly, most ladyfinger cookies are sold in grocery stores and especially marker has eggs.

Can I make this recipe vegan?

Yes, to do so just used vegan butter and your favorite plant-based milk instead.

eggless ladyfinger cookies in a bowl sprinkled with powered sugar.

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.

a hand holding a egg-free ladyfinger cut in half.

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eggless ladyfinger cookies over a in a bowl and over a cooling rack.

Eggless Homemade Ladyfingers (Savoiardi)

64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero
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.
5 from 6 votes
Prep Time 15 minutes
Cook Time 15 minutes
chilling time 30 minutes
Total Time 1 hour
Servings 40 ladyfingers

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)

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

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.
Oriana’s Notes
 
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 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.
 
Store ladyfingers 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.
 
Please, if you’re going to make this recipe read the whole post content to get lots of tips, tricks, and variations.
 
★ Did you make this recipe? Don’t forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate and it can vary depending on the products used.
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 144kcalCarbohydrates: 14gProtein: 1gFat: 9gSaturated Fat: 6gSugar: 7g

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Dessert
Cuisine European
Calories 144
Keyword cookies easy eggfree Eggless ladyfingers Savoiardi

Originally posted in September 2020, post content edited to add more helpful information, no change to the recipe in March 2022. 

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5 from 6 votes (6 ratings without comment)

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6 Comments

  1. 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.

    1. 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!

  2. Hi. Which brand of aquafaba you used? Did you reduce the aquafaba? Aquafaba is to be used chill or room temperature.
    Thank you.