Ladyfingers

Instructions

1. Preheat the oven to 180 °C and line a baking tray with baking paper.
2. Whisk the yolks with half the sugar and the vanilla until pale and creamy.
3. Beat the whites with the salt to firm peaks, then gradually add the remaining sugar while whisking.
4. Gently fold a third of the whites into the yolks, then sift in the flour and fold in carefully with the rest of the whites.
5. Pipe or spoon the batter into finger shapes about 8 cm long on the tray, spacing them two centimetres apart.
6. Dust with icing sugar, leave for five minutes, then dust a second time.
7. Bake for 10 to 12 minutes, until the edges are golden, then leave to cool on a wire rack.