Looking to create the perfect base for your vegan tiramisu or perhaps enjoy a light, crunchy treat with your afternoon coffee? These Vegan Ladyfinger Cookies (Savoiardi) are your go-to! Made without eggs or dairy, these delicate cookies have a crisp exterior and an airy, soft center that will melt in your mouth. Perfect for layering in desserts or enjoying as a standalone treat. Let’s get baking!
Why You’ll Love These Vegan Ladyfinger Cookies:
- Light, Airy Texture: With the perfect balance of crispness on the outside and softness on the inside, these cookies hold up perfectly in layered desserts like tiramisu.
- Vegan and Egg-Free: Made with aquafaba (the liquid from chickpeas), these cookies offer the same texture and structure as traditional ladyfingers but are entirely plant-based.
- Versatile Use: These cookies are great for many desserts, such as vegan tiramisu, fruit trifles, or Charlotte cakes. You can also enjoy them on their own with a cup of coffee or tea!
- Simple Ingredients: Easy-to-find ingredients make these cookies accessible to anyone looking to bake a delicious vegan treat.
Ingredients You’ll Need
For the Ladyfinger Cookies:
- Aquafaba: 120g (½ cup) – The liquid from a can of chickpeas, which acts as the egg replacer.
- Cream of Tartar: ½ teaspoon – For stabilizing the meringue.
- Granulated Sugar: 115g (⅓ cup + ¼ cup) – Divided into two portions for the meringue.
- Vegan Greek Yogurt: 45g (2 ½ tbsp) – Or coconut cream/vegan sour cream.
- Olive Oil: 40ml (8 tsp) – Or sunflower oil for a neutral flavor.
- Vanilla Extract: 2 teaspoons – For a rich, warm flavor.
- Plain Flour: 200g (1 ½ cups + 4 tsp) – Sifted.
- Cornstarch: 30g (3 tablespoons) – Sifted, to help the cookies hold their shape.
- Baking Powder: 2 teaspoons – To give the cookies some lift.
- Sea Salt: ¼ teaspoon – To balance the sweetness.
- Powdered Sugar: 50g (½ cup) – For dusting before baking and adding a delicate finish.
Ingredient Notes & How to Make Vegan Ladyfinger Cookies
Ingredient Notes:
- Aquafaba: The key ingredient that replaces eggs. Aquafaba mimics egg whites in texture and helps create the perfect meringue for the cookies.
- Cream of Tartar: Used to stabilize the aquafaba and help the meringue hold its shape.
- Vegan Yogurt: I prefer Greek-style vegan yogurt for its thickness, but coconut cream or vegan sour cream will work too!
- Sugar: You can use either regular granulated sugar or superfine (caster) sugar for easier incorporation into the meringue.
- Vanilla Extract: Pure vanilla extract enhances the flavor and is essential in ladyfingers for that signature taste.
- Cornstarch: Helps prevent the cookies from spreading too much in the oven.
How To Make Vegan Ladyfinger Cookies
These cookies are easy to make but require a few specific steps to get that perfect, crispy texture. Follow the instructions carefully for the best results!
Step 1: Prepare the Aquafaba Meringue
- In a large mixing bowl or stand mixer, whisk the aquafaba and cream of tartar on high speed for about 5 minutes, until soft peaks form.
- Gradually add in ⅓ cup of sugar, a tablespoon at a time, whisking for about 20-30 seconds after each addition to ensure it dissolves properly.
- Continue whisking for another 3 minutes until the mixture reaches stiff peaks.
Step 2: Mix the Wet Ingredients
- In a separate bowl, combine the remaining ¼ cup of sugar, vegan yogurt, olive oil, and vanilla extract.
- Whisk the ingredients together until smooth and the sugar is dissolved.
Step 3: Fold the Aquafaba into the Wet Ingredients
- Gently fold the whipped aquafaba into the wet ingredients with a spatula. Do this in 3-4 increments to prevent deflating the mixture. Be gentle but thorough.
Step 4: Incorporate the Dry Ingredients
- Sift together the flour, cornstarch, baking powder, and sea salt.
- Carefully fold the dry ingredients into the wet and meringue mixture in 2-3 increments, being careful not to overmix.
Piping, Baking & Tips
Step 5: Pipe the Cookies
- Transfer the cookie batter into a piping bag fitted with a ½-inch round tip (or snip the end of a disposable piping bag).
- Pipe 3.5-inch long strips of batter onto a baking sheet lined with parchment paper. Aim for a width of about 1 inch. Leave enough space between each cookie, as they will spread slightly during baking.
Step 6: Dust with Powdered Sugar
- Generously dust the piped cookies with powdered sugar just before baking. This step helps them rise properly and adds a delicate crust.
Step 7: Bake the Cookies
- Preheat your oven to 180°C/356°F (conventional oven at 200°C/392°F).
- Bake for 12-13 minutes for crisp ladyfingers. If using a silicone mold, bake for 14-15 minutes until the edges turn golden.
- Allow them to cool on the tray for 5 minutes before transferring them to a cooling rack.
Tips for Perfect Vegan Ladyfingers:
- Clean Equipment: Make sure your mixing bowl and whisk are completely free from oil or grease. Aquafaba won’t whip properly if there’s any fat residue.
- Pipe Uniform Cookies: To ensure your ladyfingers are the right texture, pipe them to be about 3.5 inches long and 1 inch wide.
- Dust with Powdered Sugar: This ensures the cookies bake up crisp and evenly.
- Bake One Tray at a Time: If you’re making a large batch, bake the trays one at a time for the best results. Don’t pipe the second batch while the first is still in the oven.
- Silicone Molds: If you’re using silicone molds, the cookies will be softer, so don’t overfill them.
Serving Suggestions:
- Tiramisu: These ladyfingers are perfect for soaking in espresso and layering in your vegan tiramisu. Their texture makes them ideal for soaking up the coffee and holding their shape.
- Trifle: Layer them with whipped coconut cream and fruit for a delicious vegan trifle.
- Enjoy on Their Own: These ladyfingers are also amazing with a cup of tea or coffee, making them a versatile treat.
FAQs
How can I tell when the ladyfingers are done?
- They’re ready once they have a golden-brown edge and a slightly firm, crunchy exterior.
Can I use apple puree instead of yogurt?
- While yogurt gives the cookies the right texture, using apple puree results in a softer sponge cake-like consistency, which is still delicious but different in texture.
Can I freeze vegan ladyfingers?
- Yes! These cookies freeze well in a sealed container for up to a month. You can make them ahead of time and use them in your favorite recipes.
How should I store them?
- Store your ladyfingers in an airtight container at room temperature for up to 5 days for optimal crispness. They may soften a little after a couple of days.
Can I make these gluten-free?
- You can try using a 1:1 gluten-free flour blend to make them gluten-free, but I haven’t tested it extensively.
Nutrition (per cookie, approximate):
- Calories: 45 kcal
- Carbohydrates: 9g
- Protein: 1g
- Fat: 1g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 40mg
- Fiber: 0g
- Sugar: 4g
Enjoy these vegan ladyfingers in your favorite desserts or just as a treat on their own. They’re the perfect balance of lightness and sweetness!