Ladyfingers (Savoiardi)

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a bowl, combine the egg yolks, 15 g sugar, and salt. Beat on high speed until the mixture becomes pale, thick, and fluffy. Set aside.

In a clean, dry bowl, whip the egg whites on medium-high speed until frothy, about 15-20 seconds. Gradually add the remaining 35 g sugar and continue beating until stiff, glossy peaks form.

Fold a scoop of the meringue into the egg yolk mixture to lighten it. Pour the yolk mixture back into the remaining meringue and gently fold until mostly combined.

Sift in the flour and baking powder. Gently fold until no dry streaks remain, taking care not to deflate the batter.

Transfer the batter to a piping bag fitted with a round tip about 1/2 inch (1.25 cm) wide. Pipe strips or rounds onto the prepared baking sheet, leaving about 2 inches (5 cm) between each one. For classic ladyfingers, pipe strips about 4 inches (10 cm) long.

Generously dust the tops with powdered sugar. This will prevent excessive spreading and bake up taller. Wait 30 seconds, then dust a second time as the powder sugar tends to dissolve.

Bake for 10-15 minutes.

Bake for shorter until lightly golden and set It should spring back up gently when touched.

Turn off the oven and leave the ladyfingers inside for 10-15 minutes with the door closed. This helps dry out the exterior, especially if using them for tiramisu.

Remove from the oven and let cool on the baking sheet for 5-10 minutes. Carefully release with a spatula and transfer to a wire rack to cool completely.