How to Make  Sourdough Ladyfingers

Learn how to make these light and crisp cookies made with sourdough discard!

Why You'll Love This Recipe

•Light, spongy, and airy, with a crisp exterior. •Excellent for tiramisu and other desserts. •Can make in about 30 minutes. •Fun way to use sourdough discard.


•Egg yolks •Egg whites •All-purpose flour •Sugar •Salt •Vanilla extract •Powdered sugar •Cornstarch •Sourdough discard (or active starter)

1. Mix the Egg Yolk Mixture

Whisk the egg yolks, sourdough discard, vanilla, and half of the sugar in a bowl. Set aside.

2. Whip the Egg Whites

Whip the egg whites until frothy. Then, slowly pour in the remaining sugar and beat until you have stiff peaks.

3. Fold Together

Pour the egg yolk mixture into the egg whites and gently fold until mostly incorporated.

4. Sift in the Flour

Sift in the flour, cornstarch, and salt, and gently fold it into the egg mixture until most of the flour is hydrated.

5. Pipe the Cookies

Transfer the cookie batter to a piping bag with a round tip and pipe into 3.5-4 inch straight logs on a prepared baking sheet.

6. Bake

Dust generously with powdered sugar and bake at 350ºF (177ºC) for about 14 minutes until crisp and the bottoms are golden.

How to Serve

Ladyfingers are excellent served fresh with coffee or tea. After a couple of days, you can use them to make trifles, tiramisu, and other desserts!

Learn more!

Get the full recipe by clicking the link below! The recipe includes a how-to guide with photos and detailed instructions.