Savoiardi
Equipment
- Pipping bag
- Stand or hand mixer
Ingredients
Wet ingredients
- 50 g aquafaba [1]
- 1/4 tsp cream of tartar
- 100 g icing sugar
- 50 mL soy milk
- 1 tsp vanilla powder [2]
Dry ingredients
- 200 g cream flour (sifted) [3]
- 30 g cornflour (sifted)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 pinch pink Salt
Fat ingredients
- 80 g vegan butter (softened)
Instructions
- Pour the aquafaba in a mixing bowl and add the cream of tartar.Mix on high speed for 4 minutes until soft peaks form.
- Gradually add the icing sugar (1 or 2 tbsp at a time) and beat until glossy peaks form.
- Add the vanilla powder and the soy milk. Beat until you obtain a fluff texture (like melted marshmallow).
- Mix together all the dry ingredients in a large bowl.
- Pour the wet ingredients on the dried one and stir with a spatula.
- Once you've obtained a dough, add the softened vegan butter and incorporate it by kneading the dough with the spatula.
- Pour the batter into a pipping bag and place it to the refrigerator for 30 minutes.
- Preheat your oven at 175°C.
- Pipe the batter on a baking sheet: 1/1.5 cm wide and 8/9 cm long. You should be able to pipe around 30 Savoiardi.Bake for 13 minutes at 175°C.
Notes
[1] This is the liquid that is present in the canned chickpeas.
[2] Can be replace by vanilla extract.
[3] Can be replaced by cake flour or plain flour + 1 tbsp of cornflour + 1/2 tsp of baking powder