Eggless Homemade Ladyfingers (Savoiardi) Recipe
Ladyfingers, also known as Savoiardi or sponge cookies, are one of my all-time favorite cookies. Unfortunately, the ones you buy in the store have eggs, so I decided we needed a good eggless version. Please meet my Eggless Homemade Ladyfingers (Savoiardi) recipe! These are light, airy, with a sweet crispy crust. They are easy to make, and you will not be disappointed with the result. These Eggless Homemade Ladyfingers (Savoiardi) are very tasty eaten plain or as an accompaniment to ice creams or with a cup of tea and coffee but they really shine when used as part of more complex desserts such as Tiramisu, Trifles, or Charlottes. And YES…you guessed…I used these to make my Eggless Tiramisu recipe. Let’s get baking!
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). You’ll need:
Aquafaba: Aquafaba is just the liquid that we usually discard from a can of beans. This liquid emulates the unmistakably fluffy texture of whipped egg whites. Learn more about aquafaba and how to use it in my How to Make Eggless Meringue recipe. Cream of tartarWhite sugar: Also known as caster sugar. All-purpose flour: Standard all-purpose flour works best here, skip the cake flour, bread flour, and wheat flour. CornstarchBaking powder: Make sure is not expired or too old. Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Unsalted butter: You can also use salted butter if that is what you have handy. In that case, skip the salt called in the recipe. Pure vanilla extractMilk: Substitute with your favorite plant-based milk for a vegan or dairy-free version. Powdered sugar: Also known as confectioners’ sugar.
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 the Eggless Ladyfingers to make Eggless Tiramisu, I highly recommend making the cookies the day before and let them dried out at room temperature overnight, so they have the perfect texture to dip into the coffee.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Whip the Aquafaba
Whip aquafaba, cream of tartar, and half of the sugar until stiff peaks.
2 – Make the Batter
Mix dry ingredients. Cream butter and the other half of the sugar. Add vanilla. Add flour and milk. Fold in the whipped aquafaba.
3 – Pipe the Ladyfinger and Refrigerate.
Pipe the Ladyfinger. Refrigerate and then dust with powdered sugar.
4 – Bake and let them cool.
Storing Instructions
Ladyfingers can be stored 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.
More Recipes You’ll Love
Eggless Sugar CookiesEggless White Chip Chocolate CookiesEggless Oatmeal CookiesThe Best Eggless Chocolate Chip CookiesEggless Chocolate Crinkle CookiesEasy Eggless Vanilla Cookiesmore eggless cookie recipes…
Originally posted in September 2020, post content edited to add more helpful information, no change to the recipe in March 2022.
