Preheat the oven to 400 degrees F (200 degrees C).Carefully separate the egg, placing the yolk in one bowl and the white in another.
With a hand mixer or large whisk, beat the egg white until it becomes foamy. Gradually add ½ tablespoon of sugar and continue to beat until the mixture is glossy.
In a different bowl, whip the egg yolk with 2 tablespoons of sugar.
Gently fold half of the whipped egg white into the yolk mixture. Then, carefully fold in the flour and baking powder.
Fold in the remaining egg white, being careful to maintain the mixture's lightness.
Transfer the batter into a piping bag fitted with a large round tip, or use a medium-sized plastic bag with the corner cut off. Pipe the batter onto a small baking sheet in 3-inch long strips, spaced about 1 inch apart.
Bake for 7-8 minutes.
Notes
Egg Separation: Ensure no yolk mixes with the egg whites. Even a small amount of yolk can prevent the whites from whipping up properly.Gradual Sugar Addition: Slowly add sugar to the egg whites. This method gives the sugar enough time to dissolve completely.Gentle Folding: Carefully fold the egg whites into the yolks. Be gentle to maintain the volume and prevent the whites from deflating.Drop Cookie Method: For an alternative shape, try making round ladyfingers. Use a tablespoon or cookie scoop to drop the batter onto a cookie sheet, spacing them 2 inches apart. This method creates cookies perfect for dipping into coffee or custard.