Easy Grain-Free Ladyfingers with Coconut Flour
Learn how to make these easy, grain-free ladyfingers using coconut flour. Light, airy, spongy, and slightly crispy on the outside they’re perfect for dipping into your morning coffee or layering into a homemade, grain-free tiramisu.
Equipment
- Stand up mixer or electric hand mixer
- Strainer
- Piping bag
Ingredients
- 5 eggs at room temperature
- ⅓ cup white sugar or coconut sugar, see notes, divided in half
- ¼ cup coconut flour + 1 tbsp 40 grams
- ½ tsp baking powder
- 1 tsp vanilla extract
- 1 pinch of sea salt
- Granulated sugar and/or powdered sugar for dusting optional
Instructions
- Preheat oven to 355°F (180°C) and line a baking sheet with parchment paper (or use a silicone baking mat).
- In a large bowl (or stand mixer), beat the egg whites with an electric hand mixer until soft peaks form. Gradually add about half the sugar and continue beating until stiff peaks form. Set aside.
- In a separate bowl (or stand mixer), beat the egg yolks, remaining sugar, and vanilla with the electric hand mixer until thick, pale, and creamy (about 2–3 minutes).
- Gently fold the beaten egg whites into the yolk mixture in 2-3 parts using a silicone or wooden spatula. Use a soft folding motion being careful not to deflate the egg whites, and fold until just incorporated (don't overmix!).
- Sift the coconut flour baking powder, and salt over the egg mixture. Fold everything together until no flour clumps remain, but make sure not to lose too much air during mixing. Let the batter sit for a couple of minutes to thicken.
- Transfer batter to a piping bag and form ladyfinger shapes (about 3–4 inches long) on your prepared baking sheet. Note that the diameter of the nozzle will determine the thickness of your cookies, so choose appropriately depending on what size of cookies you want (~1 inch should be fine).
- Dust the ladyfingers with granulated sugar or a mix of granulated and powdered sugar using a sieve (optional).
- Bake in preheated oven for about 12 minutes, then reduce the oven temperature to 230°F (110°C) and bake for another 10-15 minutes, until golden and crispy.
- Let the ladyfingers cool completely on a rack before using or storing. They will firm up slightly as they cool.