Pre-heat the oven to 350ºF and line two baking sheets with baking paper.
Separate egg into 2 egg yolks and 3 egg whites.
In a stand mixer whip the 2 egg yolks and 5 tablespoons of the sugar until increased in volume. They will be pale and fluffy.
In a separate bowl, whip 3 egg whites and the remaining sugar until you get a stiff-peak meringue.
Fold the egg yolks into the egg whites until just incorporated, be careful not to deflate the mixture.
Sift the gluten free flour, cornstarch, xanthan gum and baking powder into the egg mixture.
Fold everything together until no flour clumps remain, but make sure not to lose too much air during mixing.
Transfer the cookie batter into a piping bag with a large round nozzle and pipe finger length lines of batter onto the lined baking sheets leaving an inch between cookies.
Mix together the powdered and sugar and generously dust the piped ladyfinger cookies.
Bake in the pre-heated oven at 350ºF for 15 minutes.
Reduce heat to 300ºF and bake for an additional 12 – 15 minutes.
Cool on a rack and enjoy!
The gluten free ladyfingers keep well in a closed container in a cool dry place for about 2 weeks.
Recipe Notes
*(We used Bob’s Red Mill Gluten free 1:1 Baking flour)