Ladyfingers Cookies

I was raised eating ladyfingers, moved to NYC and ladyfingers were available everywhere, but now in NC, it's a whole different story, especially in the little town i live! If i drive 45 minutes I'll find it, but with gas as high as it is i thought to myself; why not make my own?
I researched different recipes and found the one from Le Cordon Bleu cookbook to be the easiest and lightest. I am extremely happy with them, taste and texture are perfect! I followed the instructions exactly and didn't have to change a thing.
When folding yolks and flour, do it gently, so your egg whites won't loose volume and the cookie will be light.

Makes 3 dozen

Ingredients:
3 eggs, separated
6 tablespoons granulated sugar
3/4 cup cake flour, sifted
4 tablespoons confectioners sugar

Preheat oven to 350F.
Brush 2 large baking sheets with softened butter or oil and line with parchment paper.
Beat egg whites with a whisk or electric mixer until stiff peaks form. Gradually beat in granulated sugar and continue beating until stiff peaks form again; the meringue will be glossy and smooth.
lightly beat egg yolks with a fork, and fold into meringue using a wooden spoon.

Fold flour gently into egg mixture.
Use a large pastry bag fitted with a large plain tip(i didn't have a large plain tip, so just left without it, coupler only). Fill bag up with batter and pipe strips 5 inches long and about 3/4 inches wide onto the prepared baking sheets, leaving about 1 1/2 inch in between strips.

Sprinkle half of confectioners sugar over ladyfingers. Wait a few minutes to absorb the sugar and sprinkle the other half. Bake immediately without opening oven door for 10 minutes. Then rotate the baking sheet so the ladyfingers color evenly. Cook until golden, about 5 more minutes.
Remove lady fingers from baking sheet while hot and place on a rack to cool.