For 30 Ladyfingers to 10 cm in length:
Regular flour 00, 2,8 Oz
Cornstarch, 1,3 Oz
Powdered sugar(or icing sugar), 3,2 Oz
honey, 0,7 Oz
Medium egg yolks at room temperature, 3
Medium Egg whites at room temperature, 2
Zest of half a lemon
A pinch of salt
Powdered sugar (or icing sugar) and granulated sugar for garnish


In a large bowl beat the egg whites with the pinch of salt until they begin to form a light foam, then add the powdered sugar, a little at a time, and continue to beat on medium-high speed, until the meringue holds very stiff peaks.
In a separate bowl beat the egg yolks with the honey and the lemon zest until they are slightly lighter.
Sift together the flour and the cornstarch and set aside.
With a kitchen spatula add the yolks to the egg whites, stir a couple of times from the bottom up and even if the two mixtures are not yet amalgamated, add the flour and the cornstarch.
In this stage be careful to only work the batter enough to incorporate the flour, and never use an electric mixer otherwise you may deflate the batter.
Pour the mixture into a pastry bag with a plain nozzle of 1.8 cm in diameter, cover two or three baking sheets with parchment paper and proceed to the realization of the shape of the ladyfingers.
Sift the icing sugar over the surface of the ladyfingers, then sprinkle with granulated sugar.
Bake in a static and preheated oven to 180 degrees Celsius for about 12 minutes, or until they will be lightly golden on the surface. If you need to bake more baking sheets at a time, switch the positions of the sheets in the oven half-way through the baking time.
Remove the baking sheets from the oven and transfer the parchment paper from the baking sheets on a wire rack. Release the ladyfingers from the parchment paper with a knife and let them cool completely on the wire rack before using or storing.

Thanks to: Le Codette