Preheat the oven to 350°F (180°C) convection (fan assist*). Fit a large piping bag with a medium round nozzle. Set aside.

On 2 pieces of parchment, draw 3 ½-inch long lines about 1 inch apart. This will help you pipe straight lady fingers. Place on 2 baking sheet pans.

Using a stand mixer (or electric hand mixer) with a whisk attachment whip the egg yolks with ¼ cup (2 oz/58 g) sugar on high speed until pale and fluffy, about 3 minutes. Then beat in the vanilla.

Using the stand mixer (or electric hand mixer) again, whip the egg whites on high speed until soft peaks  (which barely hold their shape and flop over immediately when the beaters are lifted), about 2 minutes.

Add the remaining ¼ cup (2 oz/58 g) sugar, a tablespoon at a time. Continue to whip until the whites hold stiff peaks (which stand straight up when the beaters are lifted and the meringue does not fall off the bowl when upside down).

Using a large metal spoon, gently fold in the whipped whites to the yolk mixture, taking care not to deflate all of the air you have incorporated.

Once the egg white mixture and yolk mixture are almost combined sift the flour (and a pinch of salt if preferred) over the batter. Continue to gently fold until all of the flour is incorporated.

Fill the piping bag with the batter and pipe the batter onto the lines on the trays.

Bake for 14-15 minutes, or until just beginning to turn golden around the edges.

Allow cooling fully before storing in an airtight container. The ladyfinger will keep 3 days in an airtight container. They can also be frozen for up to 8 weeks.