Homemade Vegan Ladyfingers Recipe

Craving the airy elegance of ladyfingers but following a vegan lifestyle? Worry not, dessert enthusiasts! These delightful cookies can be easily transformed into plant-based perfection, ready to grace your tiramisu, trifles, or simply be enjoyed on their own. So, ditch the dairy and eggs, and embrace the magic of aquafaba (chickpea brine) as we whip up a batch of vegan ladyfingers that are just as light, crisp, and irresistible as the originals.

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• ⅛ teaspoon salt
• 1 cup granulated sugar, divided
• 3 tablespoons vegan butter, softened
• 9 tablespoons aquafaba, divided (reserve 1 tablespoon)
• 1 teaspoon vanilla extract

Instructions:

1. Prep and Preheat: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking powder, cornstarch, and salt.
2. Whip Up the Batter: In a separate bowl, cream together the softened vegan butter and ½ cup of sugar until light and fluffy. Beat in the aquafaba (except the reserved 1 tablespoon) and vanilla extract until well combined. Gradually add the dry ingredients to the wet, mixing until just incorporated. Don't overmix!
3. Pipe and Perfect: Transfer the batter to a piping bag fitted with a ½-inch round tip. Pipe ladyfingers onto the prepared baking sheet, leaving about 1 inch of space between each. Use the reserved 1 tablespoon of aquafaba to gently brush the tops of the ladyfingers for a golden sheen.
4. Bake to Bliss: Bake the ladyfingers for 12-15 minutes, or until they are golden brown and firm to the touch. Let them cool completely on the baking sheet before gently transferring them to a wire rack.

Nutritional Information (per ladyfinger):

• Calories: 40
• Fat: 2g
• Carbohydrates: 7g
• Sugar: 4g
• Protein: 1g

Tips for Vegan Ladyfinger Success:

• Use aquafaba from a BPA-free can of chickpeas for optimal results.
• Don't overmix the batter, as this can lead to tough ladyfingers.
• Pipe the ladyfingers straight onto the baking sheet, rather than piping onto a piping bag first, for easier handling.
• If you don't have a piping bag, you can spoon the batter onto the baking sheet using a teaspoon. Just make sure to shape them into elongated ovals.
• Store leftover ladyfingers in an airtight container at room temperature for up to 3 days.

Conclusion:

With a little practice, you'll be a vegan ladyfinger maestro in no time! These delicate delights are the perfect foundation for decadent tiramisu, fruity trifles, or simply a delightful dunking companion for your morning coffee. So, embrace the plant-based possibilities and indulge in the magic of vegan ladyfingers – they're sure to become a cherished staple in your baking repertoire.