Step 1

Preheat the oven to 350° F. Line two baking sheets with parchment paper and set aside.

Step 2

Separate the eggs whites and yolks into two bowls. Whisk together the yolks, along with ¼ cup (50 g) granulated sugar and vanilla extract, until smooth, thick, and a little lighter in color.

Step 3

Using the whisk attachment, whip the egg whites until frothy and soft peaks form. Slowly add ¼ cup (50 g) granulated sugar while whipping constantly. Continue to whip until stiff peaks form.

Step 4

Gently fold a large spoonful of the egg whites into the egg yolk mixture to loosen it slightly. Then fold the rest of the egg whites into the mixture carefully.

Step 5

Put a sieve over the bowl and sift the flour and salt into the eggs. Gently fold the flour in until no more lumps of flour are visible.

Step 6

Fill a large pastry bag fitted with a ½-inch round tip (or a gallon ziptop bag with one corner cut off) and pipe 3½-4 inch long fingers onto 2-3 parchment-lined baking sheets.

Step 7

Mix together the final ¼ cup sugar plus the powdered sugar and sift over the cookies. Some of the mixture will get in between the cookies on the baking sheet, which is fine.

Step 8

Bake one sheet at a time for 14-15 minutes, or until slightly risen, somewhat cracked and firm to the touch. Cool on baking sheet for 5 minutes, and then transfer to a cooling rack to cool completely. Cookies are slightly soft when first baked, but become crispy as they sit. To use in a recipe, leave them set at room temperature overnight or up to a few days.