Preheat oven to 400F (200C)

Separate the eggs and start beating the eggs yolks with 60g of the sugar with your hand mixer until the mixture becomes thick and pale yellow (see picture). Add the vanilla extract and set aside.

In a small clean bowl, whisk the egg whites until soft peaks form, gradually add the remaining (60g) of sugar and whisk until stiff peaks form.

Mix the flour and the salt and fold in the flour and the egg whites into the egg yolks with a spatula in three additions, until incorporated, don't over mix.

Transfer the batter into a pastry bag and pipe 7 - 8 cm long ladyfingers on a parchment paper lined baking tray.

Sift the icing sugar over the tops of the unbaked cookies.

Bake for about 8 minutes until the ladyfingers are firm but barely brown and are still soft and spongy to the touch.

Remove the baking tray from the oven and transfer the cookies on the parchment paper onto a wire rack.

Let the cookies cool for a minute and then remove the ladyfingers from the parchment paper using a small knife.

Let cool completely on a wire rack.

Ladyfingers are the best the same day.