It took me no less than six attempts to reach this perfect recipe.
All the recipes I found online included meringue from Aquafaba.
Since, as a principle, I’m trying to test rigid rules, I made experiments by adding chickpea water as is without making a meringue.
Unfortunately, I discovered that without a stiff meringue, you get a flat, condensed, sticky texture requiring prolonged baking.
When I realized I had to go the conventional way, I rolled up my sleeves again and played with the ingredients and quantity ratios.
I added apple cider vinegar to chickpea water to accelerate the foam; I whipped the chickpea water by adding sugar gradually. Next, I added oil and extracts like vanilla and orange peel, and finally, I added flour, baking powder, and cornstarch until combined.
I transferred the batter to a large piping bag, cut the end, and poured it into ladyfingers silicone molds.
I sprinkled powdered sugar and baked it at 170 C (338 F) for about twenty minutes until it was slightly golden. I took it out and cooled it in the pan for about fifteen minutes.
I sprinkled more powdered sugar (not necessary for tiramisu). I removed the ladyfingers from the mold and placed them on a wire rack to cool completely. At this point, the ladyfinger had a crispy top, while inside, they were soft and spongy.
I left them on the wire rack to dry overnight and covered them with a food umbrella. I dipped them in espresso and vegan zabaglione cream, and it turned out that they have a high absorbency.
Enjoy, and let me know how it turned out 😋❣
RECIPE
Vegan Lady Fingers (savoiardi)EQUIPMENT
16 units about 11 cm long (6.3-Inch)
- 1⅔ cups all-purpose flour 200 grams
- 2 Tablespoon corn starch
- 1 tsp baking powder
- ½ cup chickpea water from a can
- 1 Tablespoon apple cider vinegar
- ¼ tsp salt
- ½ cup sugar
- 2½ Tablespoon oil
- ¼ cup un-sweetened plant-based milk
- 1 tsp pure vanilla extract
- ½ tsp orange peel extract or almond extract
- 2 Tablespoon powdered sugar
- 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.
- Instead of baking the ladyfingers in silicone molds, you can bake them directly on a baking tray lined with paper. Keep a distance of at least 4 cm (1.5 inches) between each unit. I prefer to work with ladyfingers silicone molds.
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