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1
Preheat oven to 375 degrees F.
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2
On parchment paper, draw lines 4 inches apart for rows if you want a guide.
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3
The rows should have 1 inch between them.
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4
Pencil side down, line a sheet pan with the parchment paper.
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5
In a mixer, whip the yolks and the granulated sugar until light, fluffy, and ribbony; then mix in the vanilla extract.
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6
In a separate clean dry bowl, whip the egg whites on low until foamy, then whip on medium, adding the powdered sugar gradually.
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7
Increase the speed to high and whip until stiff.
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8
Sift half the flour over the yolks and fold in.
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9
Fold in the whipped egg whites then fold in the remaining sifted flour.
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10
Place a large plain tip in a pastry bag and fill it with the batter.
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11
Pipe thick stripes of batter, 4 inches long, at a diagonal in finger shapes, leaving 1 1/2 inches in between them to allow for expansion.
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12
Sift or sprinkle powdered sugar heavily over the top surface and bake until golden brown, about 8 to10 minutes.
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13
Let cool and then peel them off the paper.
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14
Serve with whole strawberries hit with a little whipped cream.
