CIA Professional Recipes

Whether you're in need of a quick recipe for a last-minute meal, interested in trying your hand at an advanced pastry technique, or planning to serve an impressive, multi-course meal to family and friends, we have the perfect recipe for you.

The Culinary Institute of America's online recipe collection offers an extensive assortment of delicious recipes suitable for nearly any occasion. From ethnic-inspired dishes and classic favorites to delectable desserts, you'll find a host of recipes to choose from.

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CIA Recipes

Ladyfingers – Print This Recipe

Ladyfingers

Makes 170 Cookies

  • Egg yolks 10 oz / 284 g
  • Granulated sugar 13 oz / 369 g
  • Egg whites 13 oz / 369 g
  • Cake flour, sifted 12 oz / 340 g
  • Confectioners' sugar as needed

 

 

 

 

 

 

 

  1. Line sheet pans with parchment paper.
  2. Whip the egg yolks with 9 oz/255 g of the granulated sugar on high speed with the whip attachment until thick and light, about 8 minutes.
  3. Whip the egg whites on medium speed with a clean whip attachment until soft peaks form. Add the remaining 4 oz / 113 g sugar to the whites in a steady stream, then increase to high speed and whip until medium peaks form.
  4. Working quickly but gently, fold the egg whites into the yolks. Fold in the sifted cake flour.
  5. 5 Fill a pastry bag fitted with a #4 plain tip with the batter and pipe into 3-in / 8-cm lengths on the prepared pans. Dust generously with confectioners' sugar.
  6. Bake at 400°F / 204°C until the edges turn a light golden brown, about 15 minutes.
  7. Transfer to racks and cool completely. Store in an airtight container.

Variation: Chocolate Ladyfingers
Substitute 2 oz / 57 g cocoa powder for 2 oz / 57 g of the cake flour and sift it with the flour before proceeding as directed above.