I've been wanting to create a recipe for ladyfinger biscuits for a while 🥰 And tomorrow, I'm posting my pistachio tiramisu recipe that I made with them! I've made hundreds of tiramisus while working as a pastry chef, but I never made individual ladyfinger biscuits like these! Plus, I love eating them just as biscuits with a coffee 😍 It's a biscuit really based on egg whites... so for this, we definitely need aquafaba (that's the juice from a can of chickpeas). It whips up just like egg whites! I always add a pinch of cream of tartar, it stabilizes everything so it doesn't collapse! You can replace it with a drop of lemon juice but that’s a bit more risky ;) And the potato starch, one of you mentioned it to me, she eats gluten-free and introduced me to the lightness of potato starch that I wanted to incorporate into these biscuits to make them really airy 😍😍