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Preheat oven to 170C. Line a baking tray with parchment paper.
In a clean, grease-free bowl, whisk the egg whites. Gradually add half of the remaining sugar (50g), beating until stiff, glossy peaks form.
In a separate large bowl, beat the egg yolks with half the sugar (50g) and vanilla until thick and pale, about 3–4 minutes.
Gently add yolk mixture into the egg whites and fold gently using a spatula and light motions to preserve the air.
Sift in the flour and cornstarch over the batter. Fold carefully just until no dry streaks remain. Do not overmix.
Transfer the batter to your prepared piping bag. To secure the paper, pipe a small dot of batter in each corner between the parchment and tray. Pipe (3–4 inch) long fingers, spacing them slightly apart.
Generously dust with powdered sugar, this helps develop a crust.
Bake for 12-15 minutes, or until the ladyfingers are puffed, lightly golden, and springy. Let cool completely on the tray.