Boudoir biscuits are really easy to make at home to use in desserts or simply to dunk in your favourite tea.
They are an essential ingredient in tiramisu, charlotte cakes and trifles, but are also delicious served with soft and delicate desserts such as chocolate mousse.
Bon appétit!
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🤔FAQs
These little French biscuits originated in the Duchy of Savoy in France.
They are hard, dry, egg based, fatless sponge biscuits that are very crisp, so they stand up well to be dunked or used to line cake tins to make charlottes or trifles.
They are know by many names all over the world such as:
lady fingers or long fingers
savoiardi biscuits or savoy biscuits
sponge fingers
baby biscuits - they were often given to babies as a teething biscuit.
cat's tongue
sole biscuits
❤️ Why you will love this dish
- Store cupboard ingredients.
- Use to make your favourite desserts.
- Great for dunking in drinks or serving with creamy desserts.
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🥘 Ingredients
- Sugar - caster or superfine sugar. These are meringue based biscuits and fine sugar is needed to make sure it is thoroughly incorporated into the egg yolks and whites.
- Eggs - free range large eggs, separated.
- Vanilla - vanilla extract.
- Flour - plain or all purpose flour.
- Oil - plain oil or cake tin spray if you are using a mould.
💭 Top tips for separating egg whites
- I normally store my eggs at room temperature, but if you put your eggs in the fridge for an hour or so before you are ready to use them, then they will be easier to separate.
- Separate each egg, using the shell to help. Crack the egg and tip the yolk from one egg shell to the other, letting the white drain into a bowl.
- Put the yolk and whites in separate bowls then add the whites to your mixing bowl as you go. This makes it easier in case you come across a bad egg without wasting the rest.
The printable recipe card with full ingredient quantities and instructions can be found at the bottom of the article.
🍽 Equipment
- electric mixer or bowl and whisk
- sponge finger or small eclair mould - each section should measure approximately 3 X 9 centimetres or 1 X 3.5 inches or pipe the mixture onto a heavy baking tray lined with parchment
🔪 Instructions
Put the egg yolks in a bowl with half of the sugar.
Whisk for about 3 minutes or until the yolks are pale and bubbly.
Stir in the vanilla extract.
In a separate bowl whisk the egg whites to soft peaks or when they only just hold their shape.
💭 Top Tip
- When making meringue or whisking egg whites, it's really important to start with a very clean and dry bowl. Any hint of grease or egg yolk will stop the whites from expanding.
Add a tablespoon of the remaining sugar and continue to whisk the egg whites.
Gradually add the rest of the sugar and whisk until the stiff peak stage.
💭 Top tip
- If you are not sure if the stiff peak stage has been reached, carefully turn the mixing bowl upside down. If the whites stay in place, they are ready.
Use a metal spoon to fold a tablespoon of the whites into the yolks.
Now, fold in the remaining egg whites carefully.
The aim is to mix gently so that the air trapped in the egg whites doesn't escape.
Fold in the flour until just combined.
Grease the moulds with oil or spray.
Fill the moulds with a spoon or pipe the mixture in.
If you don't have a mould, pipe the mixture lengthways, using a large circular nozzle.
At this stage you can also sprinkle over some extra sugar if you like.
⏲️ Baking Time
Preheat the oven to 150 C / 300 F / 130 FAN / Gas 2 and bake for about 40 minutes.
The biscuits should be hard and golden.
💭 Top tip
- If you are only using the biscuits for tiramisu, or another recipe where they are soaked in a liquid, you can bake the boudoir biscuits at 180 C / 350 F / 160 FAN / Gas 4 for 15 minutes. They will be much more sponge like and soft in texture.
Leave the sponge fingers to cool on a wire rack.
🥗 Side Dishes
These boudoir biscuits are delicious served with these desserts.
- Flummery
- Lemon Syllabub
- Baileys Sabayon
- Strawberry and Blueberry Eton Mess
- Chocolate Bavarian Cream
- Chocolate Mousse
- Raspberry Parfait
- Chocolate Marquise
- Lavender Crème brûlée
- Baileys Crème brûlée
📖 Variations
- Fun with the kids - dip the sponge fingers half way into melted chocolate and let the kids decorate with their favourite sprinkles or chopped nuts.
🍣 Storage
- Air tight container - these biscuits should keep for up to 2 weeks.
- Freezer - place in an air tight container and freeze for up to 3 months.
🍱 Prepare in Advance
- As above.
Let me know what you think in the comments or you can post a picture and tag me on Twitter @chezlereve, Instagram @chezlerevefrancais, or Facebook @chezlerevefrancais
More biscuits to try
📋 Recipe
Boudoir Biscuits
Equipment
- electric mixer or bowl and whisk
- sponge finger or small eclair mould - each section should measure approximately 3 X 9 centimetres or 1 X 3.5 inches or pipe the mixture onto a heavy baking tray lined with parchment
Ingredients
- 50 g sugar caster
- 2 eggs
- ¼ teaspoon vanilla extract
- 70 g flour all purpose / plain
- oil for greasing
Instructions
- Put the egg yolks in a bowl with half of the sugar.
- Whisk for about 3 minutes or until the yolks are pale and bubbly.
- Stir in the vanilla extract.
- In a separate bowl whisk the egg whites to soft peaks or when they only just hold their shape.
- Add a tablespoon of the remaining sugar and continue to whisk the egg whites.
- Gradually add the rest of the sugar and whisk until the stiff peak stage.
- Use a metal spoon to fold a tablespoon of the whites into the yolks.
- Now, fold in the remaining egg whites carefully.
- Fold in the flour until just combined.
- Grease the moulds with oil or spray.
- Fill the moulds with a spoon or pipe the mixture in.
- Preheat the oven to 150 C / 300 F / 130 FAN / Gas 2 and bake for about 40 minutes.
- Leave the sponge fingers to cool on a wire rack.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
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Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
Do you have a question or did you make the recipe? Please leave a rating as it helps other readers to discover this dish. Your name and email are required to avoid spam comments; they are never used for any purpose or shared with third parties.
However, due to spam comments, I do have to moderate each one, so don't worry if you cannot see your comment immediately. I'll publish your comments as soon as I can.
Michelle
These biscuits were so easy to make thanks to your detailed instructions. I'm about to make a second batch now as everyone loved them so much they want more! Thanks for such a great recipe.
Kristine
I used this recipe and made a trifle. The biscuits were perfect, light and sweet. Delicious - thank you!
Beth Sachs
My Mum used to make these biscuits all the time when I was younger. Such great memories, will definitely give this recipe a try.
Lima Ekram
I recently made some tiramisu for the family and was so disappointed with the store-bought lady fingers. I have been thinking about trying to figure out how to make them at home - this is so timely - I cant wait to try them.
Kate
I am making a trifle for my Mom and these just came out of the oven. They're amazingly light and airy. Thanks for the recipe!
Tayler
These biscuits were the perfect addition to our weekend brunch! Thanks for sharing the recipe!
Ned
These biscuits look incredible! They are on my list to make this week. Thank you so much!!
Sisley
Dunked in tea they can't be beaten.
Kushigalu
I love how simple and delicious these biscuits are to make. Thanks for sharing.
Lana
These were a lot easier than I thought they would be. Perfect recipe and instructions, thank you!
Vanessa
We couldn't stop snacking on these. They pair so perfectly with an afternoon cup of coffee or tea!
Janie
These biscuits are super easy to make! I love them with my chai latte for my afternoon ME-Time!
Carrie Robinson
I have never heard them called boudoir biscuits before (always ladyfingers), but I love your name better, lol. I just love how crispy and airy these are- yum! 🙂
TAYLER ROSS
I'm planning to have a "tea party" for my daughter's birthday, and these biscuits will be perfect for that!
Suja md
I just love this and this was such a pleasing experience!