Soft Lady Fingers
['5 large eggs, separated, at room temperature 30 minutes', '2/3 cup sugar, divided', '7/8 cup all-purpose flour', 'Confectioners sugar for dusting', 'Equipment: a pastry bag with 3/4-inch']
Preheat oven to 350°F with rack in middle.
Beat yolks with an electric mixer at medium speed until pale yellow, then gradually beat in all but 1 1/2 tablespoons of sugar.
Beat at medium-high speed until pale yellow, tripled in volume, and thick enough to form a ribbon that takes 5 seconds to dissolve when beater is lifted, 5 to 7 minutes. Sprinkle flour over mixture and stir until just combined (batter will be very stiff).
Beat egg whites with cleaned beaters until they just hold soft peaks.
Add remaining 1 1/2 tablespoons sugar in a slow stream, then beat until whites hold stiff peaks.
Stir one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Spoon batter into pastry bag.
Line a large baking sheet with parchment, piping a dab of batter under each corner to secure. Pipe 2 rows of (3 1/2-inch-long) ladyfingers (12 to 16 per row) onto sheet, piping them so they almost touch. Dust with confectioners sugar.
Bake until pale golden, dry, and soft but springy to the touch, 14 to 16 minutes. Cool completely on baking sheet.
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