These vegan ladyfingers are light, crispy, and deliciously sweet! Perfect whether you're craving a delicious cookie or whipping up a batch of tiramisu.
- 1 ½ cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 1 cup organic granulated sugar, divided
- 3 tablespoons vegan butter, room temperature
- 9 tablespoons aquafaba, divided (Note 1)
- 1 teaspoon vanilla extract
- Organic powdered sugar, for sprinkling (optional)
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Preheat the oven to 350°F and line a couple of baking sheets with parchment paper.
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Whisk the flour, cornstarch, baking powder and salt together in a medium bowl.
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In a large mixing bowl, beat ½ cup of sugar together with the butter, 1 tablespoon of aquafaba, and the vanilla extract using an electric mixer at high-speed. Beat the mixture until it becomes creamy, about 1 minute.
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Place the remaining ½ cup of aquafaba into a separate large mixing bowl. Beat the aquafaba with an electric mixer at high-speed (Note 2) until soft peaks form. This can take up to 15 minutes, so be patient (Note 3).
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Begin to slowly add the remaining half cup of sugar to the aquafaba mixture, about 2 tablespoons at a time, beating in each addition before adding more.
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Using a rubber spatula, fold the butter mixture into the aquafaba mixture.
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Now use a rubber spatula to fold the flour mixture into the aquafaba mixture.
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Use a pastry bag to pipe the batter in 3 to 4 inch lines on the prepared baking sheets (Note 4).
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Bake the ladyfingers until they feel set and are lightly browned around the edges.
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Place the baking sheets on cooling racks and let the cookies cool for a few minutes before transferring them directly to the baking sheets to finish cooling.
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Optionally, sprinkle the cookies with powdered sugar once they're cool.
- Aquafaba is the liquid in a can of chickpeas (or other beans, such as cannellini beans). You'll need 1 to 2 (15 ounce) cans to get the amount needed for this recipe. I recommend having two cans on hand to be safe.
- Assuming you're using the same mixer that you used for the butter mixture, be sure to thoroughly clean and dry the beaters before beating the aquafaba.
- The amount of time it takes to reach soft peaks can vary quite a bit among different brands and varieties of beans.
- You can cut the corner off of a large plastic storage bag and use it to pipe your batter if you don't have a pastry bag.