• Beat the egg whites in a grease-free bowl with half of the sugar and the salt until stiff peaks form. In another bowl, beat the egg yolks with the remaining half of sugar until light and fluffy. Add the egg yolk mixture to the whipped egg whites and gently fold together.
• When the mixture is almost uniform in color, sift the flour and cornstarch over it in 3-4 additions. Each time, wait until the flour is almost incorporated before adding more. Fold gently and carefully to keep the batter as airy as possible.
• Fit a piping bag with a plain 10 mm piping tip and fill it with the batter. Pipe the lady fingers onto a baking sheet lined with parchment paper, about 8-10 cm long. Keep in mind they will spread slightly in the oven, so leave enough space between them.
• Sprinkle the ladyfingers with superfine sugar. Gently tilt the baking sheet to remove any excess sugar that falls next to the cookies. You can also gently blow it away.

Baking ladyfingers

• Bake the lady fingers for 10-12 minutes at 375°F/190°C, conventional oven.
• Let them cool slightly and then taste one. They may still be a bit soft inside. Delicious as is, but if you want them fully crisp and crunchy, that’s easy to fix.

Perfect crispy ladyfingers

• Place all the lady fingers directly on an oven rack (no parchment paper underneath) and return them to the oven for another 3-4 minutes. This can also be done with the oven turned off and cooling down. They’ll come out of the oven slightly soft, but don’t worry, once cooled, they’ll become wonderfully crisp.