Description
Can’t find Vegan Ladyfingers in stores near you? Learn how easy it is to make homemade ladyfinger biscuits from scratch! Perfect for layering in our Homemade Vegan Tiramisu or dunking in a hot cup of coffee!
Ingredients
- 2 cups (240g) all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup aquafaba
- ½ teaspoon cream of tartar
- ¾ cup (150g) granulated sugar
- ¼ cup vegetable oil
- ½ teaspoon vanilla extract
- ¼ cup powdered sugar, for dusting
Equipment
- Two baking sheets
- Parchment paper
- Large mixing bowls (2)
- Whisk
- Electric hand mixer or stand mixer fitted with whisk attachment
- Spatula
- Large piping bag
Instructions
- Preheat and prep. Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Whisk together the dry ingredients. In a large bowl, add the flour, baking powder, and salt. Whisk together until combined and set aside.
- Whip the aquafaba into stiff peaks. Add the aquafaba and cream of tartar to a separate large bowl. Use an electric hand mixer or stand mixer to beat the aquafaba until it reaches soft peaks, about 3 minutes. Slowly add the sugar while continuing to mix until the mixture is very glossy and reaches stiff peaks, another 2-4 minutes.
- Stream in the oil and vanilla extract. Continue beating the whipped aquafaba mixture while slowly streaming in the oil and vanilla extract until just combined.
- Fold the aquafaba into the dry ingredients. Add the aquafaba mixture to the bowl with the dry ingredients. Use a spatula to carefully fold the ingredients together until just combined, trying to retain as much air as possible.
- Pipe into 4″ logs. Transfer the ladyfinger batter to a piping bag. Pipe into 4″ logs directly onto your parchment-lined baking sheets. Generously dust with powdered sugar.
- Bake until lightly golden. Transfer the baking sheet to the oven and bake for 15-18 minutes, until lightly golden. If you are baking in batches, wait to dust the ladyfinger cookies with powdered sugar until right before baking.
- Cool and serve. Allow the ladyfingers to cool completely on a cooling rack before enjoying or using them to make Italian desserts. If using for our tiramisu, it’s best to store in an airtight container and use the next day.
Notes
- Storage: Leftover cookies will keep for up to 3 days in an airtight container at room temperature, but are best enjoyed within 24 hours of baking.
- Freezing: If you’d like to store them longer, we recommend freezing for up to 2 months. Note that freezing will make them slightly more moist. Once thawed, they are best used in recipes like our Tiramisu.
- If baking in multiple batches, only dust the piped ladyfingers with powdered sugar just before placing in the oven.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Oven
- Cuisine: Italian