Lightly oil the two ladyfingers molds, a total of 16 units; spray or brush with oil and place the molds on a baking tray.* (see note at the end of the recipe)
Sift flour, cornstarch and baking powder into a deep bowl, mix with a fork and set aside.
Pre heat the oven to 170 degrees Celsius - 338 Fahrenheit.
Pour the chickpea water into a deep bowl, preferably metal, and start whipping at low speed (so it does not splash) for a few seconds until it becomes airy and white.
Add vinegar and salt and continue to whip for a few more seconds. Increase to the highest speed and add sugar gradually while whipping. This should take about two minutes. Occasionally, stop the mixer to scrape the sides with a spatula.
Continue whipping at high speed until you get a stiff meringue - so when you turn the bowl over - the meringue does not fall.
Reduce to low speed, add oil, milk, and extracts, and mix for a few seconds. Add the flour, one tablespoon after the other, until combined - still at low speed.
Transfer the mixture to a piping bag and cut the end to a size of about 1 cm (about half an inch). Pour the batter evenly into all the recesses. The batter should not fill the recesses but reach about one-third of the height. Sprinkle powdered sugar to cover.
Put in the center of the oven, along with the metal tray, and bake for 20 to 25 minutes until the cookies are golden and start to brown at the edges. Take out and let the ladyfingers cool in the pan for about fifteen minutes. At this point, the cookies will still be quite soft. After the cookies have cooled, remove them from the mold and place them on a wire rack. (in my oven, it took 25 minutes)
As the cookies cool, the top will harden, and the rest will be softer. You can sprinkle more powdered sugar, but it is unnecessary. Now, dip them in espresso or vegan Zabaglione or make tiramisu. (recipe coming soon). Storage: Unlike other cookies - it is not recommended to store the ladyfingers immediately after they have cooled - they may accumulate moisture, damaging their crispy coating. Instead, leave them on the wire rack in the open air for about twenty-four hours and cover it with a food umbrella - to keep flies away. You can store them only after the cookies have dried a little.
The ladyfingers will keep for several days at room temperature. It is recommended to make a small amount, only what is needed for use shortly.
