Filipino Ladyfingers (Broas) Recipe: Light Crisp Sponge Cookies

Ladyfingers are light, pale cookies with an airy texture that likely originated in Italy. You may recognize them from classic desserts such as tiramisu, where they often serve as the sponge layer. In many countries they go by different names; in the Philippines they are commonly called broas and are traditionally enjoyed with hot coffee or hot chocolate.

Making ladyfingers (Filipino broas) is straightforward, but there are a few key points to remember to get the ideal texture:

1. Avoid overworking the egg whites. Aim for soft peaks rather than stiff peaks — stop once soft peaks form to preserve volume and tenderness.
2. Fold the whites into the yolk mixture gently and gradually. Folding the yolks into the whites will deflate the meringue and yield dense cookies, so always fold whites into yolks.

The recipe itself is simple. Below are the steps and tips to make light, crisp ladyfingers.

Begin by separating the eggs into yolks and whites. You will whip the whites and beat the yolks separately.

Whip the egg whites to soft peaks. If using a stand mixer or handheld whisk, take care not to overwhip. Once soft peaks form, add part of the granulated sugar gradually, continuing until the whites are glossy and hold soft peaks.

In a separate bowl, beat the egg yolks until pale and slightly thickened. Add the remaining sugar, vanilla extract, and salt to the yolks and mix until combined. Then gently fold the whipped egg whites into the yolk mixture in small additions until evenly incorporated.

Sift the dry ingredients—flour and cornstarch—into the batter to avoid lumps, then fold gently until just combined. Overmixing will deflate the batter and affect the final texture.

Transfer the batter to a piping bag fitted with a large round tip or simply snip a large opening from the bag. Pipe logs about 4 inches long and 1 inch wide onto a baking sheet lined with parchment paper, leaving space between each cookie to allow for slight expansion. Dust the piped cookies lightly with powdered sugar before baking.

Bake the ladyfingers until they are lightly golden and slightly firm to the touch. Allow them to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Serve them as-is with coffee or cocoa, or use them in layered desserts such as tiramisu.

Recipe