• Preheat your oven to 180°C (356°F) and line 2 cookie sheets or baking trays with a sheet of parchment paper. You can very lightly grease the baking sheet with oil as this will make it super easy to remove the baked cookies, oil spray works best.
• Take a large clean bowl, and make sure it's completely dry and free of any grease. Add the aquafaba and cream of tartar to a large bowl or stand mixer and whisk on high speed for 5 minutes until soft peaks form.
• Slowly add in 3.55oz (100g) of caster sugar, one dash at a time while continuing to whisk and incorporate the sugar into the aquafaba. Continue whisking for another 3 minutes until it reaches stiff peaks.
• In a separate bowl, whisk together the remaining 2.45oz (70g) sugar, coconut milk, sunflower oil, and vanilla extract until combined. Use a spatula to carefully fold the whipped aquafaba into the bowl the coconut milk mixture, in 3-4 increments. Be careful not to over-mix.
• Mix together the flour, baking powder, and salt and carefully fold them into the aquafaba mixture. You can do this in 2-3 increments, again be careful not to over-mix.
• Transfer the mixture to a piping bag fitted with a small round ½" nozzle and carefully pipe cookies in strips about 3" long. Leave at least 2 inches between each cookie as they will expand once baked.
• Bake for 12-15 minutes, until the cookies begin to brown on the edges. Allow them to cool on the tray for about 5 minutes before transferring them to a cooling rack to cool completely. Repeat the process with the remaining batter *the full recipe will make about 4 cookie sheets in total). Once cooled, you can coat them in some more caster sugar if desired.

Storage

• For crisp ladyfinger cookies, keep them stored at room temperature in an airtight container. After a couple of days, they may soften a little - which is fine depending on what you plan on using them for.