Unfortunately, I’ve never come across vegan ladyfingers at the store. (Do you know of a brand? Tell me!) This isn’t really surprising, as they’re not exactly the easiest cookies to veganize. Unlike classics like snowballs, which don’t require any eggs, or chocolate chip cookies where a little bit of cornstarch can stand in for an egg, ladyfingers are made with whipped egg whites. Lots of them! There are a lot of egg substitutes out there, but only one that really whips up like egg whites. Aquafaba is the answer. Read on and I’ll teach you how to recreate the sweet deliciousness of ladyfinger cookies using water from a can of chickpeas.
How They’re Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Tip: You’ll need an electric mixer for the next step as well. Assuming you don’t have a spare, take a moment to wash and dry the beaters. It’s important that they’re clean and dry for the next step. Tip: Your aquafaba has reached the soft peaks stage when it’s thick, opaque, and somewhat able to hold it’s shape. Lift the mixer out of the bowl and see what happens. It should form a peak that retains it’s shape for a few seconds before collapsing. Tip: Be gentle when folding each addition into your ladyfinger batter, and stop once it’s thoroughly mixed. The batter will become denser after you add the dry ingredients, but it should still be quite a bit lighter than typical cookie dough. Tip: If you don’t have a pastry bag, simply cut a corner off of a large plastic storage bag. Place the baking sheets on wire racks to cool for a few minutes, then transfer your vegan ladyfingers directly to the racks until they cool completely. Optionally, sprinkle them with a bit of powdered sugar.
More Vegan Cookies
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