Experimentation with these classic cookies made me very happy today: not only 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!
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)
1. 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!
3. 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.
9. 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.)
11. 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.)
If 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.