Ladyfingers

Preheat the oven to 205 degrees and prepare the pan.

Line the baking tray with parchment and use a ruler and marker to draw parallel lines about 10 cm apart — these will be guides showing the length of the cookies. Flip the parchment so that the marks are on the back.

Make the yolk mixture: in a stand mixer with a whisk attachment, combine egg yolks and 65 grams of sugar. Whip on high speed until doubled in volume and light in color, for 3 to 5 minutes. Transfer the mixture to a large bowl.

Whip the egg whites: wash and dry the mixer bowl and whisk, prepare the mixer for use again. Pour the egg whites into the bowl and whip on high speed until stiff peaks form. Without turning off the mixer, gradually add the remaining 65 grams of sugar and continue whipping until the sugar is completely dissolved.

Make the dough: gently fold the yolk mixture into the whipped whites with a spatula, being careful not to overmix to keep it airy.

Add flour and starch, and gently mix with a spatula until smooth.

Transfer the dough to a pastry bag with a wide round nozzle. Pipe 10 cm long pieces onto parchment, using the lines as boundaries and squeezing strips of dough at least 2.5 cm apart.

Sift 1.5 tablespoons of powdered sugar over the preparations. Let them dry slightly for 5 minutes, then sprinkle with another 1.5 tablespoons of sifted powdered sugar.

Bake until the cookies are light golden and slightly moist in the center, about 15 minutes. Gently press the top of one cookie - it should spring back to its original shape.

Cool the cookies: let the 'lady fingers' cool completely on the tray, then carefully remove them from the parchment.