Pre-heat oven to 350 Fahrenheit.

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.

Fit a piping bag with a round piping tip, I used a round piping tip that measures about 0.5” in diameter. Set aside.

Place egg whites in a bowl of an electric mixer. Add cream of tartar.

Whip whites until white and fluffy, when they reach soft peaks, add 1/3 cup of sugar gradually.

When they reach stiff peaks, stop whipping.

Set aside.

Work quickly in the next steps because you don’t want your whites to sit for a long time and get deflated.

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.

Add vanilla, sifted flour, and cornstarch to the yolk mixture.

Without even stirring yet, add 1/3 of the whipped whites.

Now fold everything together with a spatula until incorporated.

Add another 1/3 of the whites.

Fold again until combined.

Add the remaining 1/3 of the whites.

Fold until incorporated. Don’t fold too much, just enough to incorporate everything together.

Transfer batter to the piping bag.

Pipe your ladyfinger cookies. You should pipe fingers that are about 3 or 4 inches long, and 1 inch wide, about 2 inches apart.

Sprinkle powdered sugar or crystal sugar on top of cookies.

Bake in pre-heated oven for about 10 minutes, until cookies are slightly golden.

Remove and let them cool down.

Store cookies in an air-tight container at room temperature for about 4 days.