Ladyfingers

3 eggs, separated

1 egg white (25 grams)

⅛ teaspoon cream of tartar

85 g powdered sugar, divided

2 teaspoons vanilla extract

½ teaspoon salt

130 g Bob’s Red Mill 1-1 Gluten-free Baking Flour

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

Beat the egg whites and cream of tartar until soft peaks form. Add 30g of the powdered sugar, and beat again until stiff peaks form.

In a separate bowl,combine the egg yolks and remaining 55g of powdered sugar. Using an electric mixer, mix on low to medium speed until the sugar is absorbed. Turn the mixer speed up to high and beat for 8 to 10 minutes, or until the mixture is pale yellow and tripled in volume.

Stir the salt and vanilla into the yolk mixture. Fold in the flour a little at a time, stirring well after each addition. After all of the flour has been incorporated, gradually fold in the egg white mixture.

Place the mixture into a pastry bag to pipe ladyfingers into the desired shape and size onto parchment-lined sheet pans.

Bake for 12 to 15 minutes, until the ladyfingers are slightly golden.

After removing from the oven, let the ladyfingers cool on the pans to allow them to firm up.