Ladyfingers (Vegan)

Light, airy, and delicately sweet, these ladyfinger cookies are the perfect sweet treat on their own or as the foundation for a rich, indulgent tiramisu.

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Prep Time 20

Cook Time 13

Total Time 33

Servings 28 cookies

Ingredients

2½ cups (300 grams) all-purpose flour
2 tbsp cornstarch
2 tsp baking powder
4 tbsp coconut cream - the thick white cream at the top of a chilled can of full fat coconut milk (do not shake the can, make sure to chill it 24 to 48 hours prior to needing it)
½ cup (100 grams) cane sugar - separated into 2 portions of 4 tbsp
4 tsp vanilla extract
½ cup aquafaba -liquid from a can of chickpeas (one can should be enough) Or tofu water -the water from a block of firm tofu (one block should be enough)
½ tsp cream of tartar
powder sugar for dusting

Instructions

Preheat the oven to 350F and prepare 2 cookie sheets with parchment paper.

Wet ingredients

To a small bowl, add the coconut cream, vanilla extract and 4 tablespoons of cane sugar; stir until well combined and set aside.

Dry ingredients

To a small bowl, add the flour, cornstarch and baking powder; whisk to combine and set aside.

Making with Aquafaba

To the bowl of a stand mixer fitted with a balloon whisk attachment, add the aquafaba and cream of tartar. Whip the mixture at high speed for 2 minutes.
Add the remaining 4 tablespoons of cane sugar to the now white and foamy aquafaba. Continue whipping on high for another 3 minutes.
***The aquafaba should be white, glossy, stiff and if you turn the bowl upside down, it will not move.

Making with Tofu Water

To the bowl of a stand mixer fitted with a balloon whisk attachment, add the tofu water and cream of tartar. Whip the mixture at high speed for 5 minutes.
Add the remaining 4 tablespoons of cane sugar to the now white and foamy tofu water. Continue whipping on high for another 8 to 10 minutes.
***The tofu water should be white, glossy, stiff and if you turn the bowl upside down, it will not move.

Batter

Remove the bowl from the mixer, add the coconut cream/sugar mixture to the bowl and then sift the dry ingredients into the bowl. Gently fold everything together just until all of the dry ingredients are absorbed.
***The batter will be shaggy and tacky.
Add the batter to a piping bag fitted with a ½ inch round tip. Pipe the cookies onto a prepared cookie sheet. Pipe 3.5-inch-long cookies and space them about 1 inch apart. Dust the cookies with powdered sugar before placing them in the oven.
Bake the cookies for 13 minutes or until set - when you touch them, they bounce back a little.
***If you cannot bake all of the cookies at one time, leave the batter in the bowl or piping bag at room temperature until you are ready to pipe more cookies.
Let the cookies rest on the pan for 5 minutes before transferring them to a cooling rack. Store the cookies in an airtight container at room temperature.