Biscuits a la cuillere or ladyfingers

There's nothing like a silky smooth and velvety tiramisu or light and airy Charlotte cake, but there's one thing - its perfection lies not only in what is inside (very important) but also in the Biscuits a la cuillere. The amusing thing is that they are straightforward to make and easy to master and wonderful to enjoy later on. If you have time, make them a few days earlier letting them harden over the days.

3 large eggs, separated
110 g golden caster sugar
vanilla powder
pinch of sea salt
75 g wheat flour
3 tbsp icing sugar

Heat the oven to 180° C. Line two baking pans with parchment paper. 

In a clean bowl, whisk egg yolks with sugar, vanilla, and salt until light and glossy, around 6-7 minutes. 

In a separate bowl, whisk egg whites and a pinch of salt until light and stiff, but take care not to whisk too long so they do not get dry. Sift the flour into the egg yolk mixture and fold in. Fold in the egg whites carefully. You want to leave as much air as possible. 

Transfer the mixture to a piping bag with a piping tip around 1.5 cm and pipe the mixture onto the prepared pans, making one cookie 10 cm long. Place in the oven and bake for 11-12 minutes until golden. If baking two pans right away, use the convection setting. Take out and let them cool.