Gluten Free Chaga Ladyfingers
- 2 egg yolks
- 3 egg whites
- 10 tbsp granulated sugar
- 1 cup plus 2 tbsp gluten free flour blend*
- 1 tsp baking powder
- 2 scoops Chaga powder
For dusting ladyfingers:
- 1/2 tbsp powdered sugar
- 1/2 tbsp granulated sugar
- Preheat oven to 355 F. Line a baking sheet with unbleached parchment paper.
- In a medium bowl, use a hand mixer with a double beater attachment and mix the egg yolks with 5 tbsp sugar. Whip until the volume has increased and becomes fluffy and pale in colour.
- In a separate large bowl, whip 3 egg whites until soft peaks form. Gradually add the remaining 5 tbsp granulated sugar and whip until stiff peaks have formed.
- Gently fold the egg yolk mixture into the egg white mixture until it is just incorporated. Make sure not to knock out too much air out of the mixture during incorporation.
- With a fine mesh sifter, sift the gluten free flour, baking powder, and Chaga powder together. Slowly and gradually fold the dry ingredients into the egg mixture. Gently fold together until there are no more clumps of flour. Try not to over mix; this way you don’t lose too much air in the mixture.
- Transfer the batter into a zip lock bag and cut a hole in the corner of the bag. You can also use a piping bag with a large round nozzle. The size of the hole will determine the thickness of your ladyfingers. Pipe about 4-inch long line of the batter onto the lined baking sheet. Make sure to leave around 3/4 inch space between the cookies.
- Mix together the powdered and granulated sugars. Place in a fine mesh sieve and generously dust over the ladyfingers. There will be sugar all over the baking sheet and is nothing to worry about.
- Bake at 355F for 15 minutes, then reduce the oven temperature to 300 F and bake for another 12-15 minutes. The second baking temperature is important to ensure the cookies dry out and become crisp.
- Cool on a cooling rack. Enjoy!
*Note: The gluten free flour blend used contained sweet brown rice flour, tapioca starch, brown rice flour, arrowroot starch, sorghum flour and xantham gum.