Passover Ladyfingers

For years I ran a kosher store and brought in over 1000 kosher for Passover items. One of the things I brought in from Montreal or New York (depending on what was available that year) was ladyfingers. Many of my customers used these to make other desserts. One year they weren’t available and I had many panicked customers. That’s when I first made Passover ladyfingers. I did some research for non-Passover recipes and tested them using my own conversions. None of them were right, but I tweaked and tested and came up with this recipe. I love this recipe.

My intention was to use these in other desserts but I like them enough to snack on them and have with a cup of tea. They’re light and crispy and just delicious.

Passover Ladyfingers

Light and crispy, these cookies are delicious on their own or can be used to make Passover Tiramisu, Lemon Freezes or other desserts.

Ingredients

● 4 large eggs, separated
● 1/2 cup (4 oz) granulated sugar, plus more for sprinkling on top
● 1/4 tsp. salt
● 1/2 tsp. vanilla extract
● 1/4 cup potato starch (1 1/2 oz.)
● 1/3 cup cake meal (2 1/4 oz.)

Directions

  • 1) Preheat the oven to 375°F (190°C).
  • 2) In a mixing bowl. Whisk the egg yolks with 1/4 cup of sugar until light and airy — a couple of minutes. Add the salt and vanilla and whisk in.
  • 3) Add the egg whites to the bowl of a stand mixer. Use the whisk attachment to start whipping the egg whites on high. When soft peaks form, start to slowly add 1/4 cup of sugar, one tablespoon at a time and continue whipping until stiff peaks form.
  • 4) Use a spatula to gently fold the egg whites into the egg yolks in three batches. Sift the potato starch and cake meal over the eggs and gently fold together, making sure everything is well combined but being careful not to deflate the eggs too much.
  • 5) Transfer the batter to a pastry bag fitted with a round tip (or cut the tip off of a disposable bag) and pipe 1-inch by 3-inch fingers on two baking sheets lined with parchment paper. You should get approximately 30 ladyfingers.
  • 6) Sprinkle the ladyfingers lightly with extra suger, then place in the oven. Bake for 9 minutes on the middle racks of the oven, turn the trays and switch their positions, moving the top tray to the lower rack and the lower tray to the top rack, and bake another 9 minutes or until golden brown.
  • 7) Turn the oven off and leave the ladyfingers in the oven for 20 minutes or until crisp.
  • 8) Cool and use for other desserts or enjoy on their own with tea and coffee. Keep for a week in an air-tight container on your counter or store in the freezer.

  • 4 comments

    1. It says turn the tray and switch their position by switch their position when you turn the trays do you mean turn the ladyfingers over ??

    2. I should have worded that better. What I mean is that if I’m baking 2 trays at a time, switch the one that’s on the top rack with the one below it so that the bottom tray is now on top. Sorry about the confusing wording!

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