How to Make Gluten-Free Ladyfingers (savoiardi)
Ladyfingers are not just an ingredient for your favourite trifle or tiramisu recipe, they are gorgeous little biscuits which are delicious in their own right. In this recipe you’ll learn how to make perfect Gluten-Free Ladyfingers (also known as savoiardi biscuits) that are delicate and light using just 2 easy to source gluten-free flours and no xanthan gum.
Servings: 30 ladyfingers
Calories: 45kcal
Ingredients
- 4 eggs medium
- 150 g caster sugar
- ½ teaspoon vanilla extract
- 60 g chickpea flour
- 60 g rice flour
- ¼ teaspoon salt
- 1-2 tablespoons icing sugar
Instructions
- Pre-heat oven to 180°C / 160°C fan assisted / gas mark 4 / 350°F.
- Whisk the rice flour and chickpea flour together with the salt and set aside.
- Line large baking sheets with baking parchment.
- Separate the eggs and place the yolks and the whites into 2 separate large mixing bowls.
- Beat egg yolks with half (75g) of the sugar and the vanilla for a couple of minutes until thick and pale.
- Beat egg whites in a clean large bowl until they reach soft peaks then start adding the rest of the sugar (75g) 1 tablespoon at a time, still whisking until it forms ultra stiff peaks.
- Fold egg yolks into white mixture with a metal spoon, being careful not to deflate much air.
- Sift the flour blend over the top and continue folding in until just about combined.
- Put in piping bag fitted with a plain nozzle and pipe 10cm lines onto the prepared baking sheets, spaced apart. Sift the icing sugar over the top.
- Place the baking trays in the oven with plenty of space in between them and bake for 15 minutes. You can bake in batches but make sure to pipe the ladyfingers immediately before placing them in the oven.
- Allow to cool for 5 minutes on the tray. Then slide the baking parchment with the baked lady fingers onto a wire rack. Allow the biscuits to cool completely before removing from the parchment. Use a palette knife to slide gently underneath to lift it up.
Video
Notes
This recipe makes 30 lady finger biscuits which is ideal for my Gluten-Free Tiramisu recipe.
Make ahead. If you are baking the ladyfingers to make a tiramisu you will want the biscuits to be crisp so you should make the tiramisu on the same day the ladyfingers are baked. However, if you make the tiramisu the day after you will want to re-crisp up the biscuits by placing in a pre-heated oven for 2 minutes as they will have softened a little overnight. Leave to cool for 30 minutes before making your tiramisu.
Eggs. The eggs used in this recipe are medium size, 60g with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.
Expert Tips
- If your ladyfingers are baking up a little flat it could be due to under-whisked egg whites, over-mixed batter, heavy-handed mixing, leaving batter to stand too long or omitting the pre-oven dusting of icing sugar.
- For perfectly sized ladyfingers draw 10cm lines on parchment paper as a piping template then turn parchment over to pipe onto the reverse side.
- Make sure to clean the beaters and bowl between egg yolks and whites.
- When whisking the egg whites add the sugar gradually to avoid deflating egg whites.
- Use a metal spoon to fold yolk mixture gently into whipped egg whites gently.
- Fit a piping bag with a large round nozzle (1A) and tuck the end inside as a stopper.
- Fit the piping bag into a tall glass for easier filling.
- Pipe at an angle just off the paper, practicing for a straight line.
- Place trays in the oven promptly after piping.
- Position trays with plenty of space between in the oven for even baking.
Nutrition
Calories: 45kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Cholesterol: 22mg | Sodium: 48mg | Potassium: 27mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 33IU | Calcium: 4mg | Iron: 0.2mg