4 EGGS, SEPARATED, AT ROOM TEMPERATURE
PINCH OF SALT
¼ TEASPOON CREAM OF TARTAR
¾ CUP SUGAR
1 TEASPOON VANILLA EXTRACT
¾ CUP FLOUR
1. Preheat oven to 375°F.
2. Using an electric mixer, with the whisk attachment, whip the egg whites, salt, and cream of tartar on high speed until soft peaks form. Gradually add ¼ cup sugar and beat until stiff.
3. In a separate bowl, beat egg yolks, vanilla, and remaining 1/2 cup sugar until thick. Stir in flour with a rubber spatula.
4. Gently fold egg whites into flour mixture.
5. Fill a pastry bag fitted with a plain open tip with cookie batter. Pipe batter onto a parchment-lined cookie sheet, making 3-inch ladyfingers. Space cookies 1 inch apart.
6. Bake immediately for 10 to 12 minutes, or until lightly browned. Remove cookie sheet from oven. Cool cookies on parchment paper.
7. When cool, use a metal spatula to carefully remove cookies from parchment. Store cooled cookies in an airtight container to retain softness.