Ladyfinger Biscuits

Separate the egg whites from the yolks. Whip the egg whites with a pinch of salt until frothy. Gradually add sugar and beat until stiff peaks form.

Whisk the egg yolks with sugar until pale, fluffy, and thick.

Gently fold the whites into the yolks, then sift in the flour and cornstarch. Carefully fold everything together with a spatula.

Pipe onto parchment paper using a piping bag and bake in a preheated oven at 350°F (180°C) for 15 minutes. Crack the oven door slightly to let it cool down a bit, lower the temperature to 210°F (100°C) with convection, and dry them out for another 10-15 minutes.