These light and slightly crunchy vegan ladyfingers (Italian Savoiardi biscuits) are perfect to use as the base for tiramisu recipes or to simply enjoy with a cup of coffee. They are eggless and dairy-free yet taste very close to the originals!
Prepare: 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.
Whisk the aquafaba: Add the aquafaba and cream of tartar to the large bowl or stand mixer and whisk on high speed for 5 minutes until soft peaks form.
Add the sugar: 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.
Whisk the ingredients: 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 with the coconut milk mixture, in 3-4 increments. Be careful not to over-mix.
Mix the dry ingredients: 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.
Pipe the cookies: Transfer the mixture to a piping bag fitted with a small round ½" nozzle.
Using a cookie tray: Carefully pipe cookies in strips about 3" long. Leave at least 2 inches between each cookie as they will expand once baked.ORUsing silicone baking molds: Lightly grease the mold with vegetable oil or vegan butter, and dust with a thin layer of flour. Pipe the batter into the molds and sprinkle them with caster sugar before baking.
Bake: If using a tray, bake for 12-15 minutes, until the cookies begin to brown on the edges. If using silicone molds, they will take 15-18 minutes to bake through.
Cool the cookies: Allow them to cool on the tray for about 5 minutes before transferring them to a cooling rack to cool completely. If using silicone molds, allow them to cool completely before removing them from the molds.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.
Aquafaba: The liquid part from tinned chickpeas.
Freezing instructions: Place in a sealed container and freeze on the day they are baked. This recipe makes enough for 2 batches of my vegan tiramisu, so you can pop half of them in the freezer for next time!
You can tell they are ready once they turn golden brown on the edges which will give them a slight crunch/firm outer layer. You can cook them less if you'd prefer softer sponge fingers.
I recommend measuring the recipe in grams to get the most accurate results.