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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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this is a recipe that I got off the web but I didn't record where I found it... I haven't tried it yet but I thought some of my Gluten Free friends would like it... Ingredients:
1/4 cup sorghum flour |
1/4 cup + 1 tablespoon cornstarch |
1/4 cup tapioca flour |
1 teaspoon baking powder |
1 teaspoon guar gum |
1/8 teaspoon salt |
4 eggs, separated |
1/2 cup + 1 tablespoon sugar |
1 1/2 teaspoons vanilla |
1/2 cup confectioners’ sugar |
Directions:
1. Line two jellyroll baking sheets with either parchment paper or two silpats and set aside. Preheat oven to 350ºF.
2. Whisk the egg yolks with 1/2 cup sugar to the ribbon and then stir in the vanilla. Beat the egg whites until stiff, add the remaining 1 tablespoon sugar and whisk for about 30 seconds more, making sure the egg whites cast off a nice glossy sheen.
3. In three separate batches, sprinkle the sifted dry ingredients over the egg whites and gently fold in. Repeat with the egg yolk mixture. Spoon your batter into a pastry bag fitted with a 1” plain pastry tip.
4. Pipe fingers that are about 4 1/2 inches long. Dust the tops with confectioners’ sugar and bake for 20 minutes or until the ladyfingers are a pale copper color and firm on the outside and soft on the inside.
5. Transfer to a wire rack to cool completely.
6. Makes 1 dozen ladyfingers.
7. Store in an airtight container for up to a week.
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