These vegan ladyfingers biscuits use whipped aquafaba to create the light texture usually associated with classic sponge fingers. They work well in desserts like tiramisu and trifles, but also taste great served simply with coffee or tea.
Ingredients
- 2 cups all-purpose flour 240g
- 2 tbsp cornstarch
- 1 tsp baking powder
- ½ cup aquafaba 140ml
- ¾ cup fine caster sugar 150g
- ½ tsp vanilla powder or vanilla extract
- 2 tbsp coconut oil melted
- 1–2 tbsp icing sugar for dusting
- 1 tsp lemon zest optional
Instructions
- Prep the dry ingredients: Sift the flour, cornstarch, and baking powder into a medium bowl. Set aside.
- Whip the aquafaba: Pour the aquafaba into the bowl of a stand mixer fitted with a whisk attachment. Whip on high speed until stiff peaks form. Slowly add the caster sugar a little at a time, continuing to whisk until thick and glossy (meringue-like).
- Add the flavor: Gently mix in the vanilla and melted coconut oil. If using lemon zest, fold it through.
- Fold in the dry mix: Add the sifted dry ingredients and fold gently with a spatula until smooth and just combined. Avoid overmixing.
- Pipe: Transfer the batter to a piping bag fitted with a round nozzle. Line a baking sheet with parchment paper. Pipe even lines onto the sheet, leaving space between each. Aim for 20-24 in total.
- Dust: Dust the tops with icing sugar.
- Bake: Bake at 150°C for about 20 minutes, or until the edges turn lightly golden.
- Cool: Leave on the tray for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container once fully cooled.