Ladyfingers from scratch

Add eggs and sugar to the bowl of a stand mixer.

Set the bowl over a simmering bot of water on medium high heat, making sure the bowl dosen't touch the water.

Whisk the eggs and sugar continiously until the mixure measures 160F. It should take less than

Preheat oven to 350F.

Using the whisk attachment, stand-mix the sugar-egg mixture for

Beat in the vanilla extract. With a rubber spatula, gently fold in the flour and the salt. Do not deflate the mixture

Line 2 baking sheets with parchment paper.

Transfer the batter to a piping bag and pipe 24 to 30 3 inch by 1 inch fingers. Leave 1 inch of space between each ladyfinger.

Just before baking, dust the fingers generously with powdered sugar.

Bake both trays at the same time, for 8 to 12 minutes, or until lightly crisp and golden.

Place baked fingers on wire racks to cool to room temperature.

Store ladyfingers in an airtight container at room temperature for up to three weeks.