From Chef Oonagh Williams of Royal Temptations Catering
Makes about 24 ladyfingers
This is based on a regular flour recipe from my friend Cheryl Emerson, a pastry chef instructor at Milford High School’s Culinary Arts Department. I’ve adapted it to be gluten-free.
1. Preheat oven to 350 degrees.
2. Line baking sheet with parchment paper or non-stick liner. Get out pastry piping bag with a ½ inch plain piping tube. You can also use a large Ziploc bag with the corner cut off to make ½ inch opening.
3. In a large bowl, whisk egg whites until they are stiff. Add half of the granulated sugar and whisk until stiff again. Fold in remaining half of granulated sugar.
4. In separate bowl, whisk egg yolks, powdered sugar, vanilla and salt until thick and creamy and lighter colored. About 4 minutes.
5. Gently fold egg yolk mix into egg white mix, taking care not to deflate. Use a large stainless steel spoon and fold in figure 8 motion. Do not over mix since you will be adding flour mix.
6. Mix together flour and baking powder and sift onto egg mix and gently fold in. Scrape down sides gently with spatula and reach to bottom of bowl with spatula so everything is mixed in, but still keeping fluffiness. This is not a time to beat vigorously.
7. Gently spoon mix into piping bag and pipe roughly 3” long fingers onto lined sheet, leaving about 2” between each finger.
8. Bake in 350 degree oven for about 10 minutes until ladyfingers are risen, rounded and light golden brown.
9. Remove from oven and let cool before you try to remove ladyfingers from baking sheet. These are soft ladyfingers. For crispy/dry ladyfingers, cook additional 5-10 minutes, taking care that they do not get too brown.
Tips & Alternatives:
To make a pie crust, cook the ladyfingers to crispy/dry point, then cool and crumble.
For a sponge cake: Grease and line a 9” cake pan. Gently spoon batter in and bake at 350 degrees for about 20 minutes. Cake should be well risen, light golden brown and softly firm to the touch.