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Pre-heat oven to 350 Fahrenheit.
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Line two half sheet pans with parchment paper, or silicon mat. You can make a template with lines that are about 4 inches long, 2 inches apart, and place it under your parchment paper or mat to use as a piping guide. Or you can use an eclair pan.
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Fit a piping bag with a round piping tip, I used a round piping tip that measures about 0.5” in diameter. Set aside.
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Place egg whites in a bowl of an electric mixer. Add cream of tartar.
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Whip whites until white and fluffy, when they reach soft peaks, add 1/3 cup of sugar gradually.
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When they reach stiff peaks, stop whipping.
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Set aside.
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Work quickly in the next steps because you don’t want your whites to sit for a long time and get deflated.
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Add yolks, 1/3 cup sugar, and salt to a bowl. Cream at medium speed for a couple of minutes until light in color and fluffy.
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Add vanilla, sifted flour, and cornstarch to the yolk mixture.
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Without even stirring yet, add 1/3 of the whipped whites.
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Now fold everything together with a spatula until incorporated.
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Add another 1/3 of the whites.
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Fold again until combined.
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Add the remaining 1/3 of the whites.
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Fold until incorporated. Don’t fold too much, just enough to incorporate everything together.
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Transfer batter to the piping bag.
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Pipe your ladyfinger cookies. You should pipe fingers that are about 3 or 4 inches long, and 1 inch wide, about 2 inches apart.
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Sprinkle powdered sugar or crystal sugar on top of cookies.
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Bake in pre-heated oven for about 10 minutes, until cookies are slightly golden.
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Remove and let them cool down.