Gluten Free Ladyfingers Italian Savoiardi Food

GLUTEN FREE LADYFINGERS (ITALIAN SAVOIARDI)

Steps:

• Preheat oven to 400°F and prepare two baking sheets with parchment or silicone sheets, dusted with icing sugar.
• In a large bowl, beat the egg yolks with ⅓ cup of sugar until it becomes thick, pale, and yellow.
• Beat in the vanilla and set aside.
• In another large bowl, whip the egg whites, salt, and lemon juice until soft peaks start to form.
• Gradually add the remaining ⅓ cup sugar to the egg whites, and continue whipping until stiff, glossy peaks form.
• Sift the flour over the egg yolk mixture.
• Add ⅓ of the egg whites, and gently fold. Continue adding in thirds until just incorporated.
• Using a pastry bag or a large Ziploc bag with the corner cut, pipe the batter onto the prepared baking sheets, leaving at least 1 inch of space in between.
• Dust the tops with more icing sugar, and let sit for a couple minutes (the sugar will "melt").
• Dust the tops again with more icing sugar, then place in the oven to bake for 8 to 10 minutes, or until firm and very light brown.
• Remove from baking sheets right away, transferring to a wire rack to cool.

SAVOIARDI I

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line three jelly roll pans with parchment paper. Prepare a pastry bag with a size 6 tip (1/2 inch).
• Separate the eggs. Whisk the egg yolks with 1/2 of the sugar and all of the vanilla. Beat until very light colored. This will take about 5 minutes.
• In a clean bowl, beat the egg whites until they hold soft peaks. While beating, slowly add the salt and the remaining sugar until combined. Gently fold the beaten egg whites into the egg yolk mixture.
• Sift the flour over the egg mixture and gently fold it in.
• Fill the pastry with half of the batter and pipe 3 1/2 inch fingers, 1 1/2 inches apart, in rows on the parchment paper. Continue with the second half of the batter in the same manner.
• Bake at 375 degrees F (190 degrees C) for about 15 minutes until firm to the touch and golden. Remove the paper and fingers from the baking sheet and place on racks to cool. After cooling, remove fingers from the paper and use, or store between layers of wax paper in a airtight container. These freeze well.

SAVOIARDI (ITALIAN LADYFINGERS)

Steps:

• Separate eggs into two separate bowls, making sure not to get ANY yolk into the bowls containing the whites.
• Beat egg whites on high speed until foamy.
• Add two tablespoons of the 2/3 cup of sugar to the egg whites and continue to beat until stiff peaks form, and set aside.
• In a separate bowl, Add vanilla and the rest of the sugar to the egg yolks and beat until pale yellow, set aside.
• Sift together the flour and baking powder together (I didn't want to dirty another bowl so I sifted onto a piece of waxed paper).
• Gently fold half of the egg whites into the yolks.
• Fold the flour mixture into the yolks.
• Fold the rest of the egg whites into the yolks.
• Preheat oven to 350°F.
• Load batter into a pastry bag with a wide tip, or a ziploc bag with the corner snipped off.
• Pipe onto a greased cookie sheet in any shape you'd like (traditionally, they are shaped like fingers, about as wide as your pointer and middle finger put together).
• Bake for 6 minutes, or until edges are just golden brown.