Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Separate the egg yolks from the whites and beat yolks with half of the sugar until pale and fluffy. Add vanilla extract.

Whip the egg whites until soft peaks form. Gradually add remaining sugar until stiff peaks form.

Gently fold the whipped egg whites into the yolk mixture.

Sift and fold the all-purpose flour and cornstarch into the batter until just combined.

Transfer the batter to a piping bag and pipe ladyfingers onto baking sheets, leaving space between each.

Dust cookies lightly with powdered sugar and bake for 12-15 minutes until puffed and golden brown.

Cool cookies completely on a wire rack before using or storing.