1. Add 20 grams of fine sugar to the egg yolks, stir by hand until the sugar melts, then add a few drops of vanilla extract and mix well.
2. Add the remaining fine sugar to the egg whites and beat with an electric whisk until stiff foaming.
3. Pour the egg yolks into the meringue and stir evenly.
4. Then add the sieved low-gluten flour and stir until smooth and without particles.
5. Put it in a piping bag.
6. Squeeze into the finger cookie mold.
7. Preheat the oven in advance, and bake for 20 minutes at 170 degrees.
8. Out of the oven and demoulding.
9. Appreciation of the finished product.
