Preparation Steps

• Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and lightly dust with gluten-free flour.
• In a large bowl, beat egg yolks with half the granulated sugar until pale and thick. Stir in vanilla extract.
• In a separate clean and dry bowl, beat egg whites until soft peaks form. Gradually add the remaining granulated sugar and beat until stiff, glossy peaks form.
• Gently fold the egg whites into the egg yolk mixture in two additions. Be careful not to overmix.
• Sift the gluten-free flour over the mixture and gently fold in until just combined.
• Transfer the batter to a piping bag fitted with a large round tip. Pipe 3-inch long ladyfingers onto the prepared baking sheet, leaving space between each one.
• Dust the ladyfingers with powdered sugar.
• Bake for 10-12 minutes, or until lightly golden brown. Let cool completely on the baking sheet before removing.