Preparation info
  • Makes

    20 to 22

    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

Serve versatile ladyfingers as a delicate accompaniment to tea, or with dessert wines or summer fruit compotes; or use them to line a charlotte mold. Slightly sweet, dry yet tender, these ladyfingers have only their name in common with the soft, spongy packaged variety.


  • 3 eggs, at room temperature
  • pinch of salt
  • teaspoon cream of tart


  1. Preheat the oven to 300 degrees. Cover with parchment (or grease and flour) a large baking sheet or two smaller baking sheets.
  2. Separate the eggs, putting the whites into a medium-sized bowl, the yolks into a small one. Beat the whites with an electric