Coconut Flour Lady Fingers Recipe
Lady fingers are a staple cookie that can be enjoyed alone with tea, or used in a multitude of recipes such as, ice-box cakes, trifles, charlottes and tiramisu. The sponginess of these cookies is what makes them favorable for these types of recipes. They wonderfully absorb flavors without becoming mushy.
Preheat oven to 400 degrees. Line two baking sheets with parchment paper. If you will be piping your lady fingers, fit a large pastry bag with a plain 1/2 inch round tube. (I chose to spoon mine out which made them a bit wider, but still great--and less clean up!)
Place egg whites in a bowl and beat on high until soft peaks form. Slowly drizzle in about 1 tablespoon of the maple syrup and continue beating until stiff and glossy. Do not overbeat or the egg whites will break.
In another bowl beat egg yolks, remaining maple syrup and vanilla. Whip until thick and pale in color.
Sift flour, arrowroot and baking powder together. Do not skimp on the sifting. It is imperative when working with coconut flour which has a tendency to clump.
Fold half the egg whites into the egg yolk mixture. Fold in flour mixture, and then fold in the remaining egg whites.
If using the pastry bag, transfer the batter to a pastry bag and pipe out 3 inch long fingers onto the parchment about an inch apart. Alternately, spoon batter into fingers on the parchment (Still works, but may not be as uniform and pretty). Bake for 8 minutes.
Allow to cool on wire racks completely before peeling away from parchment. Store in an airtight container until ready to use. These do freeze well. Freeze in a single layer on baking sheet and then transfer to a storage container.
NOTE: My ladyfingers are so yellow because of the crazy orange colored yolks I have on my backyard pastured eggs! Most store-bought ladyfingers are a drab white.