Gluten-Free Italian Savoiardi Ladyfinger Cookies
Homemade gluten-free ladyfingers are a great sub for many gluten-free cookies. If you’re a fan of trifle desserts with a cake or cookie layer topped with cream and fruit, these gluten-free ladyfingers fit the bill. They compliment very well cream and fruit or a regular coffee and cocoa tiramisu. Consider using these as a substitute for vanilla wafers in banana pudding or use them as a base for strawberry shortcake. If you’re craving a gluten-free cookie treat, give these a try. While they are very light and airy, they are sweet and satisfying.
Servings: 35 cookies
Ingredients
- 4 large eggs
- 120 grams divided ⅓ + ¼ cup of SUPERFINE granulated sugar 60 grams / 60 grams divided
- 1 tsp vanilla
- 1 large lemon zest optional
- 80 grams ½ cup + 1 tbsp superfine white rice flour sifted w/ starch & salt
- 40 grams ~⅓ cup potato starch sifted w/ flour & salt
- ½ tsp salt sifted w/ flour & starch
- 2 tbsp granulated sugar regular is fine to sprinkle on top of the piped cookies
- 2 tbsp powdered sugar sifted on top of the piped cookies
Instructions
- Preheat the oven to 375˚ F/ 191˚C. Line 2 cookie sheets with parchment paper and place both in the refrigerator. (Cold cookie sheets will help prevent the ladyfingers from spreading too much in the oven.)
- Separate the eggs. Place the yolks in a large bowl and the whites in a stand mixer fitted with a whisk attachment.
- Using a large balloon whisk or hand mixer, whip the egg yolks with 60 grams (half of the sugar) of the sugar. Whip until they are pale and fluffy. Then, whip in the vanilla and lemon zest, if using. Set aside.
- In a stand mixer, whip the egg whites on medium-high speed (4-6 level) until soft peaks. Add the other 60 grams (half of the sugar) of the sugar in a slow and steady stream about a tablespoon at a time while whipping. Continue to whip until the whites hold stiff peaks. In addition to visibly stiff peaks, you’ll see that a large mass of whipped egg whites remain in the whisk when you lift it up.
- Using a rubber spatula, gently fold the whipped whites into the whipped egg yolks until mostly incorporated. Careful not to deflate too much of the air that has been whipped.
- Once the egg white mixture and yolk mixture are almost combined, sift the combined flour, potato starch, and salt over the batter.
- Continue to gently fold until all the flour is incorporated. You may have a few spots of unincorporated egg whites. Once baked, the color will not be noticeable.
- Fill a large piping bag or zip-top bag with the batter and pipe the batter in 4-inch-long strips about 1 inch apart. The piping tip/ zip-top bag corner cut should be ¾-inch wide.
- Sprinkle the ladyfingers first with granulated sugar followed by powdered sugar.
- Bake for 14-15 minutes, or until just beginning to turn golden around the edges and golden brown on the bottoms. Add another minute or so if baking 2 sheets of cookies at once.
- Allow the ladyfingers to cool fully before storing them in an airtight container. The ladyfingers will keep for a couple of weeks in an airtight container. They can also be frozen for up to a couple of months.
Video
Notes
Storing Homemade Ladyfingers
If making Tiramisu, leave the ladyfingers on the counter (uncovered) for at least 1 day before storing. Ladyfingers are meant to “harden”, particularly for Tiramisu. Also, firmer cookies won’t stick together.
TIPS:
-Use cold ingredients, including eggs, so the ladyfingers don’t flatten out and spread too much in the oven as they bake.
-Place cookie sheets in fridge before starting the recipe.
-Use superfine granulated sugar so it dissolves easily in the egg whites and yolks and doesn’t weigh down the mixture. If you don’t have or can’t find superfine or ultrafine sugar, pulse regular granulated sugar in a food processor until it’s very fine (not quite powdered sugar fine, though).
-Have everything prepped and ready to go when you begin whipping the egg whites. You should have very limited pauses from the time you begin whipping the egg whites until you put the ladyfingers in the oven. Any breaks in time will allow the egg whites to deflate and the cookies to flatten out.
-You can bake 2 pans of cookies in the oven at the same time. Place the first cookie sheet in the oven to bake while you pipe cookies on the 2nd cookie sheet. Add the 2nd pan to the oven as soon as it is ready and just keep track of the time for each cookie sheet. You can alternate the pans, too so each pan has a chance to be near each of the top and bottom heating elements. If you must, you can place the piping bag filled with the batter in the fridge while one cookie sheet bakes. Then pipe the rest of the cookies on the 2nd cold cookie sheet and place it in the oven as soon as the 1st batch finishes baking.
-You should be able to fit 15 cookies (5 across/ 3 down) that are each 4-5-inches long on one cookie sheet that measures 17”x12” (inner measurements).
-If you plan on making Tiramisu within a month or so, go ahead and make the ladyfinger cookies and store them in the freezer until the day you want to make the dessert, just thaw the cookies on the counter for about an hour before you want to use them in a recipe.