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.

Robert Landolphi
Recipe by Cooking Light July 2014

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Recipe Summary

hands-on:
12 mins
total:
46 mins
Yield:
Serves 24 (serving size: 1 ladyfinger)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

  • 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.

  • 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.

Source

Gluten-Free Baking

Nutrition Facts

33 calories; fat 0.6g; saturated fat 0.2g; mono fat 0.3g; poly fat 0.1g; protein 0.9g; carbohydrates 5.8g; fiber 0.1g; cholesterol 23mg; iron 0.2mg; sodium 18mg; calcium 11mg.
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