Gluten-Free Savoiardi

Method

1. Pour the egg whites into a bowl with the sugar and whip until stiff peaks. Set aside.
2. In the same bowl (or another) place the egg yolks with the sugar and whip until light and fluffy.
3. Fold the whipped egg whites into the yolks, a little at a time, mixing gently.
4. Add the dry ingredients: rice flour, potato starch, corn starch, baking powder, and xanthan gum. Mix from bottom to top with a rotating motion until a smooth batter forms.
5. Transfer the batter to a piping bag.
6. Pipe the savoiardi onto a baking sheet lined with parchment paper, shaping them into the classic elongated form. Dust with granulated sugar and then with powdered sugar.
7. Bake in a preheated oven at 180°C (350°F) for 15 minutes.
8. Let cool and serve.