These fluffy cookies are tasty on their own or a perfect base for a gluten free tiramisu.
My husband and I try to eat healthy as often as possible. For the most part, I try to make meals that are high protein and low carb. That being said, I also love my occasional dessert.
These lady fingers are so easy to make and perfect with tea, or as the staple ingredient to other desserts (like tiramisu - yum!)
Ingredients:
Eggs
Erythritol
Gluten free flour
Salt
Vanilla
Making the Lady Fingers:
In a stand mixer, beat together egg whites and sweetener until fluffy, but not stiff.
Add the vanilla to the egg white mixture and continue to beat until stiff peaks form.
Be careful, you need to keep an eye on this and not over-beat it. If overbeaten, the egg whites will start to look grainy and it will look like there is water in the mixture. See the picture below for an example of stiff egg whites.
Using a hand mixer, whip the egg yolks until they turn a pale yellow and become fluffy. Be patient with this step, it can take a while to get the eggs to turn pale.
Gently fold the egg yolks into the egg white mixture.The egg whites are very delicate, so you will have to be gentle. Mix no more than 6 times to prevent from deflating the whipped eggs.
Add the flour and salt to the eggs, once again folding gently. Make sure that the flour is fully incorporated, mixing about six times.
Pipe into 3 inch lines on a lined baking sheet, lifting straight up at the end and cook at 350 for 12-15 minutes. You can tell when it is done when the edges turn golden brown.
Recipe Notes:
You can replace Erythritol with a sweetener of your choice, like monk fruit, coconut sugar, or regular sugar.
If you cannot find a 1 for 1 gluten free flour replacement, try 3/4 cup of almond flour, ¼ cup of coconut flour, and 2 tsp of xanthan gum (or arrowroot flour).
Gluten Free Lady Fingers:
Makes about 20 cookies. Serving size: 2 cookies.
Ingredients
3 eggs; separated. Keep the egg yolks and egg whites.
¼ cup erythritol
1 cup of gluten free flour
1 tsp vanilla extract
¼ tsp salt
1. Preheat oven to 350 degrees and line 2 cookie sheets.
2. In the stand mixer or in a large bowl, add egg whites and sweetener. Beat until fluffy.
3. Once the mixture is fluffy, add the vanilla to the egg white mixture and beat until stiff peaks form.
4. In a small bowl, whip the egg yolks until they turn a pale yellow and become fluffy.
5. Gently fold the egg yolks into the egg white mixture. Mix no more than 6 times to prevent from deflating the whipped eggs.
6. Add the flour and salt to the eggs, once again folding gently. Make sure that the flour is fully incorporated, and there are no visible clumps of flour.
7. Pipe onto a lined baking sheet and bake in the over for 12-15 minutes. You can tell when it is done when the edges turn golden brown. Remove from the oven and cool on the pan for five minutes before transferring to a cooling rack.
8. Once fully cooled, store the cookies in an airtight container. Cookies will keep in the fridge for about 3 days or in the freezer for about 2 months.
Please share this recipe with your friends! I look forward to seeing you next week!
Rebecca!
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