Sastojci (za 20-25 piškota*): 200 g bezglutenskog miks brašna, 3 jaja, 90 g šećera, 1 kašičica vanilin secera ili ekstrakta vanile, 1 prstohvat soli, za posipanje - sećer u prahu.
Priprema:
1. Rernu zagrejati na 180°C i pleh obložiti papirom za pečenje.
2. Jaja pažljivo razdvojiti.
3. Belanca mutiti sa prstohvatom soli dok ne postanu penasta.
4. Postepeno dodavati pola količine šećera i mutiti dok se ne dobije čvrst sneg.
5. U drugoj posudi umutiti žumanca sa ostatkom šećera i vanila šećerom ili vanila ekstraktom dok masa ne postane svetla i kremasta.
6. U žumanca pažljivo umešati polovinu snega od belanaca.
7. Zatim dodati bezglutenski miks brasna i lagano sjediniti.
8. Na kraju umešati ostatak snega od belanaca laganim pokretima da masa ostane vazdušasta.
9. Testo staviti u poslastičarsku kesu i na pleh istiskivati štapiće dužine oko 8–10 cm.
10. Posuti lagano šećerom u prahu.
11. Peći 10–12 minuta, dok blago ne porumene.
12. Ohladiti na rešetki – tokom hlađenja postaju čvršće i dobijaju teksturu piškota.
Savet:
Ako želite hrskavije piškote, nakon pečenja ostavite ih još 5 minuta u ugašenoj rerni sa blago otvorenim vratima.
Opis
Ovaj recept daje lagane, vazdušaste piškote slične klasičnim piskotama. Dobri su za tiramisu, kolače ili kao lagani biskvitni keks.
Ovaj miks (pirinčano brašno + dva skroba) daje laganu strukturu sličnu pšeničnom brašnu, dok ksantan guma pomaže da se piškote ne mrve.
Napomena za veličinu piškota
Od ove količine testa dobije se približno 25–30 piškota srednje veličine (oko 8–10 cm dužine).
Broj može malo da varira u zavisnosti od toga koliko ih istiskujete:
- manje piškote (6–7 cm) → oko 30–35 komada
- klasična veličina (8–10 cm) → oko 25–30 komada
- veće piškote → oko 20–24 komada
Obično stanu na 1–2 pleha, u zavisnosti od razmaka koji ostavite između njih jer se malo rašire tokom pečenja.
Ingredients (for 20-25 ladyfingers *): 200 g of gluten-free flour mix, 3 eggs, 90 g of sugar, 1 teaspoon of vanilla sugar or vanilla extract, 1 pinch of salt, for sprinkling - powdered sugar.
Preparation:
1. Heat the oven to 180°C and line a tray with baking paper.
2. Separate the eggs carefully.
3. Beat the egg whites with a pinch of salt until they become foamy.
4. Gradually add half the amount of sugar and beat until stiff snow is obtained.
5. In another bowl, beat the egg yolks with the rest of the sugar and vanilla sugar or vanilla extract until the mass becomes light and creamy.
6. Carefully mix half of the snow from the egg whites into the egg yolks.
7. Then add the gluten-free flour mix and mix gently.
8. At the end, mix in the rest of the egg white snow with light movements so that the mass remains airy.
9. Put the dough in a pastry bag and press out sticks about 8-10 cm (3.2-3.9 inches) long on the baking sheet.
10. Sprinkle lightly with powdered sugar.
11. Bake for 10–12 minutes, until lightly browned.
12. Cool on a wire rack - during cooling they become firmer and acquire the texture of a ladyfingers.
Tip:
If you want crispier ladyfingers, after baking, leave them for another 5 minutes in the turned off oven with the door slightly open.
Description
This recipe gives light, airy ladyfingers similar to classic ladyfingers. They are good for tiramisu, cakes or as a light sponge cake.
This mix (rice flour + two starches) gives a light texture similar to wheat flour, while xanthan gum helps keep the cookies from crumbling.
Note about the size of the ladyfingers
This amount of dough yields approximately 25–30 medium-sized cookies, about 8–10 cm long (3.2-3.9 inches).
The number may vary slightly depending on how many you squeeze out:
- smaller ladyfingers 6–7 cm (2.35-2.75 inches) → about 30–35 pieces
- classic size 8–10 cm (3.2-3.9 inches) → about 25–30 pieces
- larger ladyfingers → about 20–24 pieces
They usually fit on 1–2 baking sheets, depending on how much space you leave between them as they expand a bit during baking.
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