Ladyfingers

Ladyfingers
3 eggs, separated
1/2 cup + 1 Tablespoon granulated (white) sugar
1 teaspoon vanilla extract
pinch salt
1/2 cup all-purpose (plain) flour

Preheat oven to 300◦F. Line a baking sheet with parchment paper.
Beat the yolks and 1/2 cup sugar until thick, pale and yellow and forms a ribbon when the beater is trailed in. Beat in the vanilla.
Beat the egg whites and salt until soft peaks form, gradually beat in one Tablespoon sugar until stiff peaks form.

Scoop one quarter of the whites over the yolks, then sift on one quarter of the flour and fold in. Repeat this process three times. Spoon batter into piping bag fitted with a half inch open round tip (or simply cut a hole in a plastic piping bag). Pipe ovals approximately 2 inches wide, four inches long and one inch apart on prepared baking sheet. Bake for about 20 minutes until risen and firm. Remove from baking sheet and allow to cool.

To prepare for a Charlotte, dip one end of each cooled ladyfinger in melted dark chocolate. Chill to set, then dip the other end in melted white chocolate. Chill to set before using.