Preheat the oven to 400ºF. Line 2 baking sheets with parchment paper. Set aside until needed.

In the bowl of a stand mixer, whisk the egg whites until they begin to foam. Slowly add ¼ cup sugar and continue whisking until stiff peaks form.

In a separate medium bowl, whisk together the egg yolks and the remaining ¼ cup sugar. Mix in the vanilla.

In a small bowl, combine the flour and baking powder and then add it to the whipped egg yolks. With a spatula, carefully fold the flour mixture into the egg whites until fully incorporated. Transfer the batter to a piping bag fitted with a round top. Pipe 2 ½-inch bars, leaving at least 1 inch between each bar, onto the prepared baking sheets.

Bake the ladyfingers until they have puffed and begin to turn a light golden brown, about 7 minutes. Allow the ladyfingers to sit on the baking sheet for 1 minute and then transfer to a cooling rack to cool completely. Serve and enjoy!

These last up to 2 weeks in a sealed container. They will last even longer in the refrigerator and/or freezer.