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Gluten Free Ladyfingers Recipe
Light as air, crisp outside and tender inside, these gluten-free ladyfingers are perfect for tiramisu, trifles, or enjoying with tea.
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Ingredients
- 3 eggs (weighed out of shell, separated into yolks and whites)
- 1 egg white (additional white for a total of 4)
- 0.125 tsp cream of tartar
- 0.75 cup confectioners’ sugar (plus more for sprinkling)
- 2 tsp pure vanilla extract
- 0.5 tsp kosher salt
- 0.875 cup all purpose gluten free flour blend (sifted)
- 0.5 tsp xanthan gum (omit if your blend already contains it)
Steps
- 1
Preheat your oven to 400°F. Line two baking sheets with unbleached parchment paper and set them aside.
- 2
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.
- 3
Beat on medium-high speed until soft peaks form (about 3 minutes in a stand mixer).
- 4
Add about 1/4 cup of the confectioners’ sugar, and beat again until shiny, stiff peaks form (about another 2 minutes).
- 5
Gently scrape the beaten egg whites out of the mixing bowl into another medium-size bowl. Set the whites aside.
- 6
In the original mixing bowl, place the egg yolks and the remaining confectioners’ sugar.
- 7
Turn the mixer on medium-high speed and beat until the sugar is absorbed into the yolks (about 1 minute).
- 8
Turn the mixer speed up to high and continue to beat for 8 to 10 minutes on medium speed, or until the mixture is pale yellow, thick, and nearly tripled in volume. Don’t skip or cut short this step! This is what will allow this mixture to absorb the flour without clumping much.
- 9
In a separate bowl, whisk together the gluten free flour blend and the xanthan gum, if your blend didn't already contain it.
- 10
Into the yolk mixture, add the vanilla and salt.
- 11
Add about 1/4 of the gluten free flour blend and fold in until fully incorporated.
- 12
Add the rest of the gf flour blend in 2 or 3 more batches, folding in carefully until smooth. The mixture will get a bit stiffer with each addition of flour, but be sure to scrape all dry bits from the bottom and sides of the bowl. If you are concerned that the mixture is getting too thick, stop adding the flour blend and add some of the whipped egg whites to loosen it, then continue with the remaining flour blend.
- 13
Add the whipped egg white mixture to the batter in 2 or 3 portions, folding it in carefully until smooth after each addition.
- 14
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.
- 15
Pipe “fingers” onto the prepared baking sheet that are 3- to 4-inches long, about 2 inches apart from one another.
- 16
If you'd like a slightly sweeter cookie, dust the tops of the raw cookies with confectioners' sugar (optional).
- 17
Place the baking sheet in the preheated oven and bake for about 12 minutes or until the cookies are puffed and pale golden.
- 18
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).
- 19
Dust the fingers evenly with more confectioners’ sugar and allow to finish cooling until firm on the baking sheet.
Notes
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 unless they are part of another dessert where they are meant to absorb liquid (like tiramisu). Sifting the flour is mandatory for this recipe to prevent clumping.
Nutrition per serving
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