Description
These light & crunchy easy vegan ladyfingers (vegan savoiardi) are made in less than 30 minutes and are easily gluten free! Perfect for vegan tiramisu and more!
Ingredients
Scale
- 2 cups (250 grams) all purpose flour or sifted gluten-free 1-to-1 baking flour (if doing gluten-free, add in 1 tsp arrowroot powder)
- 2 tbsp (20 g) cornstarch or arrowroot starch
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup (120 mL) aquafaba*
- 3/4 cup (150 g) granulated sugar, divided
- 1 tsp cream of tartar
- 1/4 cup (50 g) dairy free yogurt or unsweetened applesauce, room temperature
- 2 tbsp avocado oil or a neutral oil
- 1 tbsp pure vanilla extract
- 1/4 tsp almond extract
- 1/4 cup (30 g) powdered sugar
Instructions
- Prep: Preheat the oven to 390F and line two baking sheets with parchment paper. Measure out the ingredients for the ladyfingers.
- Whisk the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and sea salt. Set aside.
- Make the meringue base: In a stand mixer with whisk attachment, whisk together the aquafaba and cream of tartar on high speed for 2-3 minutes until fluffy. Then add in 1 tablespoon at a time of the sugar, continuing to mix on medium speed, until you finish the entire 3/4 cup (150g). Then turn the speed up to high and continuing whisking for 5-7 minutes, until you reach stiff peaks (aquafaba takes longer to reach stiff peaks than egg whites).
- Finish the wet ingredients: Add in the vanilla extract, almond extract, oil, and dairy free yogurt. Mix just until incorporated (the mixture won’t be stiff peaks anymore- that’s okay!). Remove the bowl from the stand mixer.
- Sift in the dry ingredients: Place a sieve over the bowl, and add about 1/2 of the flour mixture to the sieve. Sift in the mixture, and gently fold again, being careful not to over mix. Once JUST incorporated, add in the remaining half of the flour mixture to the sieve and sift again. Fold JUST until the flour is incorporated (it will be super thick- don’t worry! It will still be pipe-able).
- Pipe the ladyfingers: Fill a piping bag with round nozzle, and pipe 3-4″ long lady fingers onto your baking sheet, separating them by about 1″. You should yield about 28 4″ lady fingers, or 36 3″ lady fingers. Dust with 1/4 cup powdered sugar before baking.
- Bake: Place the baking tray into the oven to bake for 12 minutes. They’ll be lightly golden. For crispier cookies, bake for another 2 minutes. Ten remove from the oven and set aside. Set the ladyfingers aside to cool completely. They’re even better if used the following day.
- Use in vegan tiramisu or enjoy as is! See the blog post for tips on how to store. You can use them for tiramisu or just enjoy dipped in coffee.
Notes
Gluten free: I’ve tested this recipe with King Arthur Measure-for-Measure gluten free flour- it’s AMAZING, and I highly recommend!