Homemade Ladyfingers

Step 1 -Preheat the oven to 375 degrees F.

Step 2 -Line 2 cookie sheets with parchment paper, and set it aside.

Step 3 -Separate the eggs, placing the yolks in a large bowl and the whites in a stand mixer fitted with a whisk attachment.

Step 4 -Using a large whisk or hand mixer, whip the egg yolks with 1/4 cup of the sugar until they are pale and fluffy.

Step 5 -Beat in the vanilla.

Step 6 -Set the egg yolk mixture aside.

Step 7 -Whip the egg whites on medium-high speed until fluffy.

Step 8 -Once they are light and fluffy, add the remaining 1/4 cup of the sugar in a slow and steady stream while whipping.

Step 9 -Continue to whip until the whites hold stiff peaks.

Step 10 -Using a large metal spoon, gently fold in the whipped yolks into the whipped egg whites, taking care not to deflate all of the air that has been incorporated into the egg whites.

Step 11 -Once the egg white mixture and yolk mixture are almost combined, sift the flour and salt over the batter.

Step 12 -Continue to gently fold until all of the flour is incorporated.

Step 13 -Fill a large piping bag with the batter and pipe the batter in 3 1/2-inch long lines about 1-inch apart.

Step 14 -Bake until just beginning to turn golden around the edges, about 14-15 minutes.

Step 15 -Allow the ladyfingers to cool fully before dusting with powdered sugar and serving.