Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.

Separate the egg whites and yolks. In a large bowl, whisk the yolks with the granulated sugar and vanilla extract until creamy and pale.

In another bowl, beat the egg whites until soft peaks form. Gently fold the whipped egg whites into the yolk mixture.

Sift the flour and salt over the batter and gently fold until fully incorporated, aiming for a smooth mixture.

Using a piping bag, pipe long strips onto the prepared baking sheets. Dust lightly with powdered sugar.

Place the piped ladyfingers in the oven and bake for about 12-15 minutes, or until golden and firm to the touch.

Once baked, let the ladyfingers cool on a wire rack.