- Calories 33
- Fat 0.6g
- Satfat 0.2g
- Monofat 0.3g
- Polyfat 0.1g
- Protein 0.9g
- Carbohydrate 5.8g
- Fiber 0.1g
- Cholesterol 23mg
- Iron 0.2mg
- Sodium 18mg
- Calcium 11mg
Ladyfingers
These light and dainty sponge cake cookies of English descent are quite versatile. You can dip them in tea as they are, top them with cocoa for an extra-special treat, or use them for layering in a scrumptious gluten-free tiramisu.
How to Make It
Step 1
Preheat oven to 350°.
Step 2
Weigh or lightly spoon brown rice flour into a dry measuring cup; level with a knife. Combine flours, potato starch, cornstarch, xanthan gum, and baking powder in a medium bowl; stir with a whisk.
Step 3
Place granulated sugar and egg yolks in a large bowl; beat with a mixer at medium speed 3 minutes or until mixture becomes pale yellow. Add vanilla; beat until blended.
Step 4
Place cream of tartar and egg whites in a medium bowl; beat with a mixer at medium speed until soft peaks form using clean, dry beaters. Slowly add powdered sugar; beat until stiff peaks form. Fold egg white mixture and flour mixture into egg yolk mixture, stirring just until blended.
Step 5
Spoon batter into a pastry bag fitted with a 1/2-inch round tip; pipe 24 (2 1/2 x 1-inch) cookies 1 inch apart on baking sheets lined with parchment paper. Bake at 350° for 12 minutes or until edges of cookies are golden brown. Cool 2 minutes on pan. Remove from pans, and cool completely on wire racks.
Gluten-Free Baking
