Light and airy cookies great for dunking in hot drinks or making into tiramisu
The irresistible, light as a feather, deliciously crispy texture of these cookies is thanks primarily to the aquafaba. However, traditionally ladyfingers are made with whole eggs and aquafaba is mainly an egg white replacement. To replace the egg yolks, a mixture of chickpea flour and vegan butter was added and it worked like charm. Another trick that is key to these cookies is the powdered sugar. Do not skip the powdered sugar, like I did at first, as it is not just for looks. I found that the addition of the powdered sugar prevents the cookies from spreading and flattening too much.
Yields 35 cookies
Ingredients:
1/2 Cup aquafaba
1/4 teaspoon cream of tartar
3/4 Cup sugar
2 teaspoons vanilla
3 Tablespoons chickpea flour
1 Tablespoon water
2 Tablespoons vegan butter
1/8 teaspoon salt
1 Cup all purpose flour
2 Tablespoons arrowroot
1/4 teaspoon baking powder
Powdered sugar for dusting
Directions:
Preheat the oven to 350 degrees and place parchment paper on two baking sheets.
Whip aquafaba and cream of tartar until stiff peaks form. Add sugar and vanilla and whip for another minute
In a small bowl, melt the butter, then stir in the chickpea flour, salt, and water and mix until thoroughly combined and thickened.
Scoop some of the whipped aquafaba into the chickpea flour mixture and stir to combine, then fold into the rest of the aquafaba,
In a separate bowl, combine flour, arrowroot, and baking powder. Gently fold into the wet mixture until fully incorporated (it will deflate some).
Place the dough in a piping bag, cut off the end creating approximately a ½ inch hole. Pipe out 1” x 3” strips of dough onto the parchment paper lined baking sheets, leaving about an inch between each. Once one sheet is full, dust it with powdered sugar and place in the oven. Bake for 18-20 minutes.
While the first sheet is baking, pipe the remaining ladyfingers onto the second baking sheet. Wait to dust them with powdered sugar until just before they go in the oven.
When the ladyfingers are done baking, immediately transfer them from the pan to a cooking rack.
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