Prepare the Baking Sheet and Oven

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. If desired, draw lines on the parchment to guide the length of each ladyfinger (about 3-4 inches long).

Beat the Egg Whites

In a large bowl, beat the egg whites until they form soft peaks. Gradually add half of the sugar (¼ cup), continuing to beat until stiff, glossy peaks form. Set aside.

Beat the Egg Yolks

In a separate bowl, beat the egg yolks with the remaining ¼ cup of sugar and vanilla extract until pale and thick. This should take about 3-4 minutes, resulting in a ribbon-like texture.

Fold Together

Gently fold the egg whites into the egg yolk mixture in three additions, using a spatula to maintain as much volume as possible. Once combined, sift the flour and salt over the mixture and gently fold until just incorporated.

Pipe the Ladyfingers

Transfer the batter to a piping bag fitted with a large round or star tip. Pipe the batter into 3- to 4-inch lines on the parchment paper, leaving some space between each ladyfinger.

Dust with Powdered Sugar

Lightly dust the ladyfingers with powdered sugar using a fine mesh sieve. This will give them a slight crispness when baking.

Bake

Bake for 10-12 minutes, or until the ladyfingers are lightly golden around the edges and slightly firm. They should still have a bit of softness in the center.

Cool and Serve or Store

Let the ladyfingers cool on the baking sheet for a few minutes before transferring them to a wire rack. They can be used immediately in recipes or stored in an airtight container for up to 3 days.