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

Eggless Homemade Ladyfingers (Savoiardi)

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.
Course Dessert
Cuisine European
Diet Egg-Free
Prep Time 15 minutes
Cook Time 15 minutes
chilling time 30 minutes
Total Time 1 hour
Servings 40 ladyfingers
Calories 144kcal


  • 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)



  • 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.


  • 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.


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.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.


Calories: 144kcal | Carbohydrates: 14g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Sugar: 7g