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Preheat your oven to 180°C fan and line a baking tray with baking paper.
In a bowl, whisk the egg yolks with ¼ cup of the sugar until pale, thick and creamy.
In a separate bowl, whisk the egg whites until foamy, then gradually add the remaining ¼ cup sugar and the vanilla. Continue whisking until stiff peaks form.
Gently fold the egg whites into the yolks, being careful not to knock out too much air.
Sift in the flour and salt and gently fold until just combined.
Transfer the mixture to a large piping bag and pipe finger-shaped biscuits onto your prepared tray.
Bake for 12–14 minutes or until lightly golden.
Allow to cool on the tray for a few minutes before transferring to a wire rack.