Preheat oven at 375F/190C.
Using your egg separator, separate egg yolks from egg whites in two mixing bowls.
In the first mixing bowl, cream together egg yolks (4) and 1/4 cup of sugar until lighter in color and double in size. Then, beat in the Vanilla. (Total: 3-5min) Set aside.
In the second mixing bowl, whip the egg whites (5) on medium-high speed, until fluffy. Once light and fluffy add the second 1/4 cup of sugar in a slow and steady stream while whipping. Continue to whip until the whites hold stiff peaks.
Then, using a spatula carefully fold in the whipped egg whites, taking care not to deflate all of the air you have incorporated.
Once the egg white mixture and yolk mixture are almost combined, sift the flour, and add a pinch of salt over the batter.
Continue to gently fold until all of the flour is incorporated. Do not over mix.
Place your Medium bonMAT™ on the top of your Medium Perforated Baking Sheet.
Fill your piping bag with the batter and pipe the batter in 3.5"/10cm long lines about 1"/3cm apart.
Sprinkle with a little bit of sugar on top.
Bake for 14 minutes at 375F/190C, until just beginning to turn golden around the edges. (Every oven heats differently, monitor your lady fingers from 12min)
Once your Lady Fingers are out of the oven, let them completely cool down. Then, slide them onto a serving plate to enjoy or store in a metal box for a few days. Enjoy & Bon Appétit!