Imagine sinking your teeth into a delicate, light, and perfectly crisp lady finger that's not only vegan but also gluten-free - sounds too good to be true? Prepare to be amazed by this revolutionary recipe that transforms traditional Italian dessert cookies into a modern, inclusive treat that everyone can enjoy. Whether you're a dedicated vegan, gluten-sensitive, or simply a dessert enthusiast looking for a new culinary adventure, these lady fingers will transport your taste buds to a world of delicate sweetness and sophisticated texture.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 24 lady fingers
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup aquafaba (chickpea water)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Prepare a piping bag fitted with a large round tip.
- In a clean, dry mixing bowl, pour the aquafaba. Using an electric mixer, whip the aquafaba until it becomes light and frothy, forming soft peaks. Gradually add granulated sugar while continuing to whip until the mixture becomes glossy and stiff peaks form.
- In a separate bowl, sift together almond flour, coconut flour, baking powder, and salt. Ensure there are no lumps in the dry ingredients.
- Gently fold the vanilla extract into the whipped aquafaba mixture using a spatula, being careful not to deflate the mixture.
- Gradually fold the dry ingredients into the aquafaba mixture, using a light, sweeping motion. Mix until just combined, being careful not to overmix and lose the air in the batter.
- Transfer the batter to the prepared piping bag. Pipe 3-4 inch long strips onto the parchment-lined baking sheet, leaving about 1 inch of space between each lady finger.
- Lightly dust the piped lady fingers with additional powdered sugar or granulated sugar if desired.
- Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden and the tops are dry to the touch.
- Remove from the oven and let cool completely on the baking sheet for 10 minutes, then transfer to a wire rack to cool entirely.
- Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Tips
- Aquafaba Whipping Secrets: The key to achieving the perfect texture is in whipping the aquafaba. Ensure your mixing bowl is completely clean and dry, as any trace of oil can prevent proper whipping.
- Folding Technique Matters: When incorporating dry ingredients, use a gentle folding motion to preserve the air bubbles. Overmixing can lead to dense, flat lady fingers.
- Piping Precision: For uniform lady fingers, use a steady hand and consistent pressure while piping. A large round tip will help you achieve that classic elongated shape.
- Sugar Dusting Hack: For an extra touch of elegance, use a fine mesh sieve to dust powdered sugar evenly over the lady fingers before baking.
- Storage Tip: To maintain maximum freshness, store in an airtight container and separate layers with parchment paper to prevent sticking.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: 2g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
