|All purpose flour||13 Tablespoon|
|Sugar||2⁄3 Cup (10.67 tbs)|
Grease 2 baking sheets, then dust with cornstarch and set aside.
Sift flour, measure, and sift again with salt and 1/3 cup of the sugar; set aside.
In large bowl of an electric mixer, beat whites until stiff, beating in remaining 1/3 cup sugar, 1 tablespoon at a time.
In small bowl of mixer, beat yolks with vanilla until thick and lemon-colored.
Fold yolk mixture into beaten whites.
Sift flour mixture over eggs; carefully fold in.
Stand a pastry bag fitted with a plain tip (#7 size) in a drinking glass; fill with batter.
Pipe batter onto prepared baking sheets, forming fingers about 1 by 4 inches; space fingers about 1 inch apart.
Bake in a 350Â° oven for 9 to 10 minutes or until lightly browned.
Let cool on baking sheets (or in pans) for about a minute, then transfer to racks and let cool completely.