Savoiardi Ladyfingers

Whip the egg whites to soft peaks, then add half of the total sugar and continue beating until the sugar dissolves and the mixture becomes smooth and glossy.

Combine the remaining sugar with the egg yolks and beat until pale, fluffy, and light.

Gently fold the egg whites into the yolks, sift the flour right in, and fold gently from the bottom up to keep the batter airy.

Transfer the batter to a pastry bag or a sturdy piping bag and pipe 10-12 cm long finger shapes onto a baking sheet lined with parchment paper.

Dust with powdered sugar twice through a sieve and let rest for 10-15 minutes.