happy mother’s day: gluten-free LADYFINGERS

coffee and ladyfingersLuck and cookies are always better as ladies.

Experimentation with these classic cookies made me very happy today: not cookiesonly does rice flour work incredibly well as a substitute for wheat flour, but it actually tastes lighter, cleaner, and more delicate in these traditional treats.  They aren’t manfingers, after all.  High five, gluten free!

Gluten-Free Ladyfingers

4 eggs, separated into 4 whites and 4 yolks
1/2 cup + 2 tbs. sugar

1 cup rice flour
*
Preparation time: 15 minutes
Cook time: 8-11 minutes
Yields many many ladyfingers (about 2 dozen)

*

ingredients1.  Pre-heat oven to 320 degrees Fahrenheit, line a baking sheet with parchment paper, and prepare either a pastry bag with a 1/2″ tip or get out a large zip-lock bag to improvise as your pastry bag.  Measure out ingredients and separate eggs into yolks and whites before you start whisking a thing!

yolks2. Whisk your yolks until they are a bit frothy and mousse-like either by hand or in an electric mixer over medium speed.

yolks and sugar3. Add 1/2 of the sugar and whisk vigorously until it is “blanched” or white and stiff enough to not move around easily when tilted.  (about 4-5 minutes by hand or 1-2 minutes over medium-high speed in a mixer.)  Set aside.

whites4. Whisk egg whites in a separate bowl until soft peaks form.  (Same goes for electric mixer/by hand as above.)

bird beak5. Add the remaining 1/2 of the sugar and whisk vigorously until stiff peaks form, aka, the “bird beak” phase.  (get it?)

combination6. Immediately add about 1/3 cup egg whites into yolk mixture and whisk together.

yolk stream7. Gently pour the egg yolk mixture over the beaten whites (you don’t want to flatten your whites or your yolks, or you’ll have flat ladyfingers!)

homogenous almost8. Very gently stir together the yolks and whites with a spatula, making sure not to push down on the mixture to maintain the air and bubbles in your meringues!

then there was flour9. Lightly dust the mixture with all of the rice flour, and, once again, very cautiously incorporate the flour into the mixture with a spatula just until flour is combined and you no longer see any chunks of it.  (Do not overmix.)

pipe!10.  Scoop you mixture into either a pastry bag with a 1/2″ tip or a zip lock bag and cut a 1/2″ opening.  Pipe your ladyfingers to about 2 1/2″-3″.

cooked11. Bake for about 8-11 minutes, depending on the power of your oven, or until tops have turned golden and the bottoms are also cooked and the middle is cooked through, meaning, no liquid.  Remove delicately from the paper after cooling for a few minutes.  (It’s so weird how two of the cookies magically disappeared before I could get to the camera.  So weird.)

IMG_5961If you want to get fancy making a layered dessert, or don’t want to use a pastry bag, you can pour the batter onto a large parchment-paper lined baking sheet and cut out circles using the top of a cup or a cookie cutter.  Fill the middle with whipped cream, ice cream, strawberry preserves, melted chocolate and butter (yum), or whatever you’re craving.  Basil and strawberry wouldn’t be sad to hear about, either.

circlesHi there!

duoHappy Mother’s Day.

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2 Comments

Filed under dairy bubble, gluten bubble, nut bubble, recipes

2 responses to “happy mother’s day: gluten-free LADYFINGERS

  1. Hi, did you exclusively use rice flour in this recipe? It looks good and I want to try it!

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