Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. Set aside until needed.
In the bowl of a stand mixer, whisk the egg whites until they begin to foam. Slowly add ¼ of sugar and continue whisking until stiff peaks form. In a separate medium bowl, whisk together the egg yolks and the remaining ¼ cup of sugar. Mix in the vanilla.
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In a small bowl, combine the flour and baking powder and then add it to the whipped egg whites. With a spatula, carefully fold the egg white and flour mixture into the egg yolks until fully incorporated. Transfer the batter to a piping bag fitted with a round top. Pipe 2 ½ inch bars, leaving at least 1 inch between each bar, onto the prepared baking sheets.
Bake the ladyfingers until they have puffed and begin to turn a light golden brown, about 7 minutes. Allow the ladyfingers to sit on the baking sheet for one minute and then transfer to a cooling rack to cool completely. Serve and enjoy!
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