Cooking and Serving: 37 minutes | 9 ladyfingers
Ingredients
What makes this recipe for gluten free ladyfingers the best? | Are ladyfingers gluten free, naturally? | What can I use ladyfinger cookies for, besides tiramisu?
Description
Prep Time: 25 minutes | Cook Time: 12 minutes | Total Time: 37 minutes | Servings: 9 ladyfingers
Ingredients
What makes this recipe for gluten free ladyfingers the best?
Are ladyfingers gluten free, naturally?
What can I use ladyfinger cookies for, besides tiramisu?
Popular substitution suggestions
Recipe tips and tricks
Line the edge of a classic gluten free cheesecake
Use them in place of pound cake in our gluten free fruit trifle
Try lining the edge of a no bake chocolate pudding pie
Make a Charlotte
2 gluten free ladyfingers with powdered sugar on white plate
Stand or handheld mixer
3 (150 g (weighed out of shell)) eggs, weighed out of shell, separated into
1 (25 g) egg white, 25 g
⅛ teaspoon cream of tartar
¾ cup (86 g) confectioners’ sugar, plus more for sprinkling
2 teaspoons pure vanilla extract
½ teaspoon kosher salt
⅞ cup (123 g) all purpose gluten free flour blend
½ teaspoon xanthan gum, omit if your blend already contains it
Instructions
Preheat your oven to 400°F. Line two baking sheets with unbleached parchment.
In the bowl of your stand mixer fitted with the whisk attachment or a large.
bowl with a handheld mixer, place the 4 egg whites and cream of tartar.
Beat on medium-high speed until soft peaks form (about 3 minutes in a stand.
shiny, stiff peaks form (about another 2 minutes).
Gently scrape the beaten egg whites out of the mixing bowl into another.
medium-size bowl. Set the whites aside.
In the original mixing bowl, place the egg yolks and the remaining.
sugar is absorbed into the yolks (about 1 minute).
Turn the mixer speed up to high and continue to beat for 8 to 10 minutes on.
mixture to absorb the flour without clumping much
In a separate bowl, whisk together the gluten free flour blend and the.
xanthan gum, if your blend didn’t already contain it.
Into the yolk mixture, add the vanilla and salt, and then about 1/4 of the.
Add the rest of the gf flour blend in 2 or 3 more batches, folding in.
carefully until smooth. and whisk to combine.
The mixture will get a bit stiffer with each addition of flour, but be sure.
Add the whipped egg white mixture to the batter in 2 or 3 portions, folding.
it in carefully until smooth after each addition.
Fill a pastry bag fitted with a 1/2-inch plain piping tip (or a zip top.
plastic bag with a hole cut in the corner) with the raw ladyfinger dough.
Pipe “fingers” onto the prepared baking sheet that are 3- to 4-inches long,.
about 2 inches apart from one another, on the prepared baking sheet.
If you’d like a slightly sweeter cookie, dust the tops of the raw cookies.
with confectioners’ sugar. It’s entirely optional.
Place the baking sheet in the preheated oven and bake for about 12 minutes or.
until the cookies are puffed and pale golden.
Remove the baking sheet from the oven and allow the ladyfingers to cool until.
no longer hot to the touch on the baking sheet (about 10 minutes).
Dust the fingers evenly with more confectioners’ sugar and allow to finish.
cooling until firm on the baking sheet.
To maintain texture for a day or so, store in a sealed glass container at.
room temperature. They will not maintain their texture when frozen.