For 24 ladyfingers
Preheat oven to 350°F (180°C)
Beat together for about 3 minutes or until the mixture is thick, pale, and forms a ribbon:
Carefully stir in with a spoon, working as little as possible
In another bowl, beat vigorously for one and a half minutes:
Add to egg whites and beat one and a half minutes more, or until stiff:
Carefully fold the egg whites into the batter as quickly as possible.
Using a pastry bag with a round, number 8 tip (5/8”, 16 mm diameter tip), pipe out lady fingers 3 ½” (9 cm) long onto parchment-lined baking sheets. About 12 fit on a 12” x 16” (30 cm x 40 cm) standard size baking sheet.
If desired, dust with powdered (confectioners) sugar before baking.
Bake for 18 minutes. After the first 12 minutes, check to see if baking sheets need to be turned in order to obtain even browning.