Preheat the oven : Set to 180°C (350°F), fan-assisted, for even baking.

Whip the egg whites : In a clean bowl, beat the egg whites until frothy, then gradually add the granulated sugar. Continue whipping until you have glossy, soft peaks (the “bird’s beak” stage).

Loosen the yolks : Briefly whisk the egg yolks with a fork, just enough to liquefy.

Gently fold in the yolks : Using a spatula, carefully incorporate the yolks into the whites, keeping as much air as possible.

Fold in the sifted flour : Sift flour over the mixture and gently fold it in with a spatula, working from bottom to top until smooth and airy.

Pipe the biscuits : Fill a piping bag (plain 1cm tip or just snip the end). Pipe even-sized biscuits onto a lined tray:
– 2 strips of 8×32 cm (for charlotte sides)
– 1 disc, 20cm diameter
– about 15 ladyfingers, 10cm each

Dust with powdered sugar : Dust generously with powdered sugar, let sit a few minutes, then dust again. This forms the classic crisp crust.

Bake : Bake 10-15 minutes. Halfway, open the oven door briefly to release steam, then close immediately. This keeps them puffy and prevents collapse.

Cool before removing : Let the biscuits cool slightly before gently removing from the tray, they’re delicate when warm.