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Vanilla Ladyfingers: Gluten Free, Dairy Free, Yeast Free

10:11 PM



If you follow us on Instagram or on Twitter, you might have had a peek at the Valentine's Day dessert surprise Tanya made. She outdoes herself every year and 2014 was no exception—in fact, she tackled my very favorite dessert in the entire world. And that's no small feat, since I'm allergic to almost every ingredient: the flour, the cream, the coffee. Just when I thought that tiramisu would remain a delicious memory, she recreated it perfectly (at least, as scrumptious—or better—than I remember it).

We're going to walk you through this one in a three-step process. Today we'll show you gluten-free, dairy-free ladyfingers; Wednesday we'll move on to vegan cashew cream; Friday we'll assemble the goodness.



I'm going to admit, I never had ladyfingers in my pre-diagnosis life. Tanya did once and couldn't stand them. Neither of us, therefore, are really qualified to compare these to the "real thing." But it doesn't really matter because these taste delicious as-is! They're a tiny bit chewy, perfect topped with chocolate mousse and even better as liquor-soaked tiramisu layers. Just you wait until Friday...



One note: I'm able to do egg whites now so we didn't make these vegan, just gluten-free and dairy-free. We did, however, find this GF/V recipe from Gluten Free Vegan Girl and we're begging you to try them. Please? And please tell us how it went? We'll try them too and give you a full update.

Prep Time:
Bake Time:
yields 3–4 dozen

Ingredients:

1/2 cup egg whites (or 4 large eggs)
2 tbsp. Ener-g Egg Replacer + 4 tbsp. water (to substitute 4 egg yolks)
2/3 cup white sugar
7/8 cup all-purpose gluten-free flour mix (we used Mama's Coconut Blend All Purpose Flour Mix)
1/2 tsp. baking powder

preheat the oven to 400˚F

1. Whip Your Whites, Whip Your "Yolks"
Using an electric mixer, beat your egg whites on high until soft peaks start to form. Slowly add in 2 tbsp. of sugar and continue beating until they are stiff and glossy.  In a separate bowl beat your egg replacer "yolks" and the remaining sugar until frothy. Sing I whip my eggs back and forth. 

2. Make Your Batter + Chill
Add half of your egg whites into your "yolk" mixture. Sift your flour and baking soda into the bowl and gently fold it in, then fold in the second half of the egg whites. Stick your mixture in the freezer for 5 minutes—this will make it more stiff and easier to pipe.

3. Pipe Your Cookies
Line your baking sheet with parchment paper and fit a pastry bag with a plain 1/2 inch round tube (let's be honest, though—we ran out of pastry bags, but a freezer bag with one corner cut off worked perfectly). Use a spatula to transfer the batter into the pastry bag, then pipe it out into "fingers" about 4 inches long and 1 1/2 inches wide. Make sure they're about 1 1/2 inches apart on the baking sheet.

4. Bake + Cool
Bake your cookies in a 400˚F oven for 8 minutes. Remove them from the oven and cool! Note: we did this the first time on regular baking sheets and the second time on air pans. The air pans rose more and stayed soft around the edges, but there could've been other factors involved. 



There you go, so cute and dainty! Do you feel ready for a tea party? Did you top them with our vegan chocolate mousse (because you definitely should). Are you stoked beyond words to rediscover one of the world's most delicious, melt-in-your-mouth, over-the-moon desserts? I can't wait until Friday; give it to me now.




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