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1
Preheat oven to 350u00b0F (177u00b0C) and line two baking sheets with parchment paper.
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2
To make the piping of the cookies easier, use a pencil and ruler to divide the parchment paper into three- 3 inch (7. 5 cm) rows, with about 1 inch (2. 54 cm) between rows.
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3
Have ready a large pastry bag fitted with a 1/2 inch (1. 25 cm) round tip.
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4
In your electric mixer, fitted with the paddle attachment, beat the egg yolks and 2 tablespoons (25 grams) white sugar on high speed for about 5 minutes or until the mixture becomes thick and pale yellow.
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5
(When you raise the beaters the batter should fall back into the bowl in a slow ribbon.) Beat in the vanilla extract.
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6
Sift the cake flour over the batter but do not fold together.
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7
In a clean bowl, with the whisk attachment, whip the egg whites until foamy.
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8
Add the cream of tartar and continue to beat until soft peaks form.
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9
Gradually add the 3 tablespoons (36 grams) white sugar and whip until stiff peaks form and the whites are glossy.
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10
Fold the whites into the egg yolk and flour mixture in three additions, mixing only until incorporated.
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11
Transfer the batter to the pastry bag and, holding the bag at about a 45 degree angle to the baking sheet, pipe the batter into 3 inch (7. 5 cm) long ladyfingers, using the lines drawn on the parchment paper as your guide.
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12
Pipe the batter leaving about a 1 inch (2. 54 cm) space between the cookies.
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13
When you have piped all the cookies, place the powdered sugar in a wire strainer, and lightly sift the sugar over the tops of the cookies.
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14
Bake for 8 to 10 minutes or until the ladyfingers are firm but barely browned and are still spongy when pressed with a finger.
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15
Remove the baking sheets from the oven and slide the parchment paper from the baking sheets onto a wire rack.
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16
Let the ladyfingers cool for a few minutes and release them from the parchment paper, with a flat spatula, while they are still warm.
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17
If you left them completely cool before removing them from the parchment they stick and hard to remove without breaking.
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18
Finish cooling the ladyfingers on the wire rack before using or storing.
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19
If you are not using the ladyfingers right away, freeze them.
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20
Ladyfingers stale very quickly unless they are soaked in a liquid.
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21
To store, place in a plastic bag between layers of wax or parchment paper and freeze up to 2 weeks.
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22
Makes about 4 1/2 dozen 3 inch (7. 5 cm) Ladyfingers.
