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1
Position 2 racks in the middle of the oven; preheat the oven to 325.
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2
Generously grease 2 baking sheets with butter (about 2 tablespoons) and dust with flour; tap off the excess flour.
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3
Measure out the flour and put in a fine-mesh strainer set in a bowl.
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4
Beat the egg yolks and 1/2 cup sugar in a stand mixer fitted with the paddle attachment on medium-high speed until thick and pale, 6 to 7 minutes.
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5
Add the vanilla and beat until just combined.
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6
Transfer the egg yolk mixture to a large bowl.
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7
Clean out the mixer and dry.
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8
Put the egg whites and salt in the mixer; beat with the whisk attachment on medium speed, adding the remaining 1/2 cup plus 2 tablespoons sugar, 1 tablespoonful at a time, until combined, about 3 minutes.
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9
Increase the speed to medium high and continue beating until the egg whites are shiny and stiff, 4 to 6 minutes.
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10
Add one-third of the egg white mixture to the yolk mixture, then sift about one-third of the flour over the eggs.
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11
Gently fold the ingredients together with a rubber spatula.
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12
Repeat 2 more times, folding in one-third each of the egg white mixture and flour each time.
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13
(Do not overmix or the batter will deflate.)
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14
Put the confectioners' sugar in the mesh strainer.
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15
Transfer the batter to a pastry bag fitted with a 1/2-inch round tip.
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16
Pipe 3-inch ladyfingers onto the prepared baking sheets, about 11/2 inches apart.
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17
Dust the ladyfingers with some of the confectioners' sugar to coat and set aside until the sugar starts to dissolve, about 5 minutes.
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18
Dust with another coating of confectioners' sugar.
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19
Bake until golden, 20 to 25 minutes, rotating the baking sheets halfway through the cooking time.
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20
Remove the ladyfingers with a spatula and transfer to a rack to cool.
