Preheat oven to 375 F and line two large baking sheets with parchment paper or Silpat.

Separate your eggs, put yolks into a large bowl, and the white into the bowl of a stand mixer that’s using a whisk attachment; or a large bowl if using a hand mixer. 

Whisk eggs yolks and ¼ cup of Sugar with either a hand whisk or hand mixer with a whisk attachment. Whisk until the color is pale and fluffy. 

Add Vanilla to the egg yolk mixture, mix then set aside. 

Using the stand mixer, mix egg whites on Medium-High until fluffy. At this time add in the remaining ¼ cup of Sugar a little at a time while continuing to whisk. Once the sugar is added, continue to whisk until you’ve reached stiff peaks.

Fold your whisked egg whites into the yolk mixture until they’re almost combined, they’ll look slightly streaky. 

Sift the flour and salt over your mixture and continue to fold gently together until fully incorporated. Be careful not to knock out all the air. 

Fill a large piping bag with your Lady Finger batter. Pipe 3-4 inch lines of batter on your prepared baking sheets, about 1 inch apart. 

Bake one sheet at a time for 15 minutes or until the edges are golden.