Pre-heat the oven to 350˚F

Place the egg whites in a separate clean bowl and beat to soft peak stage. Add the remaining 3 tablespoons of sugar and continue to beat until the whites hold stiff peaks.

Fold the egg whites into the egg yolks gently.

Sift the flour and cornstarch over the top and fold the mixture together gently until no streaks of white remain. Transfer the mixture to a piping bag fitted with a ½-inch plain round tip, or to a zipper sealable plastic bag. If using a plastic bag, snip the tip off so that there is a hole with a ½-inch diameter at the bottom corner.

Secure a piece of parchment paper to a baking sheet with a little softened butter in each corner. Pipe the batter into 4-inch logs, spacing them about an inch apart. Sift powdered sugar over the top of all the logs.

Transfer the sheet to the oven and bake for 15 to 18 minutes, or until they are a light golden color. Remove the pan from the oven and remove the lady fingers from the baking sheet right away. Let them cool on a cooling rack so they don’t over-brown on the bottom. Sift more powdered sugar on top if desired.

Store in an airtight container at room temperature for 2 to 3 days or freeze for longer.